Makes 10 average size muffins
o 1/2 cup almond milk
o 1 teaspoon balsamic vinegar
o 1 teaspoon lemon juice
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o Zest of one lemon (2 small or 1 large)
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoon vanilla extract
o 1/2 cup unsweetened applesauce
o 1 cup very small pieces of strawberries
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the balsamic vinegar. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the ingredients sit. The mixture will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until the oats have a flour consistency. Pour into a mixing bowl.
6. Add the Sorghum flour, baking soda and baking powder to the mixing bowl. Mix a couple of seconds so all ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients. You just want to break them up. If you process too long, it forms into a ball. You can still use them, but it is more difficult to break apart.
8. Add the applesauce. Run the food processor until the dates break down.
o 2 tablespoons ground flax seed
o 6 tablespoons water
o 1 cup old fashioned gluten-free oats or oat flour
o 1 cup sorghum flour
o 2 teaspoons baking soda
o 2 teaspoons baking powder
o Zest of one lemon (2 small or 1 large)
o 6 seedless Medjool dates or 12 smaller dates
o 1 teaspoon vanilla extract
o 1/2 cup unsweetened applesauce
o 1 cup very small pieces of strawberries
1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the balsamic vinegar. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the ingredients sit. The mixture will thicken.
4. Pull out your food processor and put the chopping blade in.
5. (If using oat flour, skip this step.) Add the oats to the food processor. Process until the oats have a flour consistency. Pour into a mixing bowl.
6. Add the Sorghum flour, baking soda and baking powder to the mixing bowl. Mix a couple of seconds so all ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients. You just want to break them up. If you process too long, it forms into a ball. You can still use them, but it is more difficult to break apart.
8. Add the applesauce. Run the food processor until the dates break down.
9. Add the flax seed and vanilla to the food processor. Mix to blend it all together.
10. While the food processor is running, pour the milk in. This keeps it from possibly splashing out of the machine.
11. Mix the wet ingredients into the dry.
12. Add strawberries and fold in.
13. Divide the dough evenly into the muffin tins.
14. Cook 15 -20 minutes until the top is firm.
15. Let them sit in the pan for 5- 10 minutes, then remove from pan to cool on a wire rack.
13. Divide the dough evenly into the muffin tins.
14. Cook 15 -20 minutes until the top is firm.
15. Let them sit in the pan for 5- 10 minutes, then remove from pan to cool on a wire rack.
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