by Cynthia Davis
In the last edition of the newsletter I wrote about using the flour pulp left from making almond milk to create veggie burgers. This time I get a little more adventurous. This next almond pulp “throw-together” has become a dessert/breakfast staple in my house.
When I buy blueberries, after several days there’s a half a container of perfectly good berries left that are being treated like they are damaged goods. One night I took my almond pulp and the neglected berries and tossed them in a mixing bowl.
I added the usual egg replacement (ground flax seed and a little almond milk or Just egg), maple syrup, coconut flour, and a few other important baking ingredients.
I spooned the mixture into a coconut oil sprayed, mini muffin pan and tossed it in the oven. I had no idea if this concoction would even look like a muffin or taste like a muffin. But lo and behold…..
These throw-together mini muffins don’t ever make it to a serving tray. Once releasing with a knife anyone walking by the counter can pop one from the pan to mouth, thus the new household name “Walk n’ Pops”!
Ingredients
- ¼ cup ground flax seed
- 3 T non-dairy milk (or replace the flax and milk with 1/8 cup Just liquid egg)
- 1 cup blueberries
- ¾ cup old fashioned oats
- ½ cup Maple Syrup
- ¼ cup walnuts or non-dairy chocolate chips (optional)
- ½ ripe banana
- 1 T vanilla
- ½ cup almond flour
- ½ cup coconut flour
- 3 T Miyoko’s butter
- 1 T Baking Powder
Directions
- Mix all ingredients together with a fork or whisk.
- Spray a mini muffin pan with coconut oil spray.
- Fill muffin holes with the dough to top.
- Bake at 350 until top is golden brown. About 25 minutes.
- Let cool and release by gently scoring the edge with a knife.
Cynthia Davis is a decorative artist offering creativity and mindfulness classes and retreats in Fairfield, Connecticut. Cynthia has an MA in Intercultural Service, Leadership Management and has a professional Certificate Degree in Peace and Conflict Transformation from (SIT), The School of International Training in Brattleboro, Vermont. Cynthia founded Our Woven Community (OWC), a program providing a skill and community integration through small business for refugee women in Bridgeport, CT. She is an Africa Yoga Project certified yoga instructor and a has a plant-based nutrition certificate from the ECornell T. Colin Campbell Center for Nutrition.