Makes 12 muffins
1, 3/4 cup (430 ml) wholewheat pastry flour
1/2 to 1 tablespoon freshly ground cardamom
1 cup (250 ml) walnuts, crushed
1 cup (250 ml) pecans, crushed
1 cup (250 ml) currants
1/2 cup (125 ml) coconut palm sugar
2 tablespoons flax seeds
1/2 teaspoon rock salt
2 1/2 teaspoons baking soda
1 cup (250 ml) whey (or water)
2 tablespoons yogurt
2 tablespoons melted ghee
1, 1/2 teaspoons vanilla extract
2 bananas chopped (can substitute zucchini, carrot shredded)
What to do;
1. Preheat oven to 350℉ (180℃). Butter 12 muffin cups.
2. Combine dry ingredients in a large mixing bowl. Beat with a mixer, starting very slowly.
3. Combine wet ingredients in a separate bowl. Fold in wet ingredients into dry ingredients and stir with a spatula. Once the dry ingredients are throughly wet, beat with mixer for about 30 seconds to smoothen it. Fill muffins cups to the brim.
4. Bake until nicely browned, about 20 minutes. Insert a toothpick into one of the muffins to test it. If it comes out clean, the muffins are done.
Substitute 20 percent of the pastry flour with quinoa flour.