Recipe: Delicious Soaked Kamut almond milk muffins

Soaked Kamut almond milk muffins. No added oil or refined sugar. Add a sprinkling of sliced almonds to the top. Any muffin with this amount of blueberries in it is bound to be at least good.

In a medium bowl, whisk together applesauce, almond milk, vanilla, vinegar, and date paste (if using). Pour the well-blended wet mixture into a large bowl with dry ingredients. Mix the sprouted kamut with the raisins and cinnamon and put through a juicer with the blank in place. nuts-bout-chocolates.blogspot.com - You can cook Soaked Kamut almond milk muffins using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Soaked Kamut almond milk muffins

1. It's 2 of freshly milled kamut flour.
2. You need 2 of eggs (or substitute 1 egg by mixing 1 Tsp of ground flaxseed with 3Tsp of water.
3. It's 1 cup of dates (about 5 pitted).
4. Prepare 1 cup of mashed butternut squash (as butter substitute).
5. Prepare 1 2/3 cups of homemade almond milk (or any milk available, adjust volume as needed).
6. It's 1/2 tsp of baking soda.
7. Prepare 1 Tsp of baking powder.
8. It's 1 Tsp of apple cider vinegar.
9. It's 2 tsp of vanilla extract.
10. You need 1 1/2 teaspoon of cinnamon powder.
11. Prepare 1/2 teaspoon of ginger powder.

How to Cook Perfect Roasted Winter Vegetables. How to Make Appetizing Sugar Cookies. How to Sprout Kamut Rinse grains and cover with water in a wide-mouth glass jar and lid. It soaks up water quickly, so make sure there is plenty of water.

Soaked Kamut almond milk muffins step by step

1. Mix 2 Tsp of ground flaxseed meal with 6 Tsp of warm water in a large bowl later used for all wet ingredients. Allow it to sit for a few minutes to thicken..
2. Pit 5 dates and blend in a small blender into paste. Add this sweet source into wet ingredients bowl. Add 1 Tsp apple cider vinegar and 2 tsp of vanilla extract.
3. Mash about 1 cup of baked or steamed butternut squash in a measuring cup using a fork. Transfer mashed squash into the same bowl.
4. Add 2 cups of freshly milled kamut flour. Gently fold the wet ingredient into the flour and gradually pour in about 1 2/3 cups of almond milk until all ingredients mix well. Allow the batter to sit on a countertop for 4 to 8 hours to allow whole grain flour to ferment..
5. Pre-heat the oven and set at 375F. Gently massage in 1Tsp of baking powder and 1/2 tsp of baking soda into the batter. Using an icecream scooper, divide your batter into 12-dish muffin pan. Bake for 20 mins and then turn down the heat to 350F and bake for another 15 or until a toothpick come out clean.

After soaked, drain and rinse grains well. Serve with honey or brown sugar, milk (nut milk or dairy milk), dried and fresh fruits and nuts. From energy bars to shiitake risotto, we hope these Kamut® recipes have encouraged you to give this ancient grain a try! Position rack in center of oven. Spray muffin pan with cooking spray.