Happy Winter Solstice, the darkest day of the year here in the northern hemisphere. As we were heading out to the beach today with the kids, my 6 year old said to me, "mama, that's weird, I thought today was supposed to be the darkest day of the year, but it's the sunniest!" Yes indeed, today was a beautiful day to spend at the beach playing on the warm, sunny rocks and exploring the trails. Also a good day to come home and bake gingerbread muffins to warm us up along with mugs full of hot spice tea!
These muffins use pureed prunes and chia seeds to bind them together and hold moisture. They are made almost entirely of teff flour. I buy 25 pound paper bags of it from Azure Standard for around $40 with free shipping. That comes out to about $1.60 a pound, which is far less than what you pay for those little packages in the health food store, plus the packaging is biodegradable. I buy organic, unsulphured prunes in bulk from my local food co-op.
These moist and slightly sweet muffins would be perfect to serve on Christmas morning or for a holiday family brunch. Serve them with chai tea, spice tea, or hot mulled cider as an afternoon snack. They are also good served with a dollop of creamy almond butter.
1 1/2 cups teff flour
1/4 cup tapioca flour or arrowroot
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons cinnamon
1 to 2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1 cup prunes
1 cup very hot water
2 tablespoons ground chia seeds
1/2 cup unsweetened applesauce
1/4 cup olive oil or coconut oil
1/4 cup maple syrup
1/4 cup blackstrap molasses
2 teaspoons vanilla
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl whisk together the dry ingredients. Set aside. Place the prunes, hot water, and ground chia into a blender and let soak for 10 to 15 minutes. Then puree and add the applesauce, oil, maple syrup, molasses, and vanilla. puree again until very smooth. Pour into dry ingredients and whisk together until combined.
Spoon batter into muffin pan. Bake for approximately 30 minutes. Let cool on a wire rack. Serve warm or at room temp. Source: www.NourishingMeals.com.
More Holiday Baking:
Gingerbread Hazelnut Cookies
Flourless Vegan Chocolate Chip Cookies
Oatmeal Cut-Out Cookies
Sugar-Free Sugar Cookies
More Gingerbread Recipes from other Blogs:
Gluten-Free Gingerbread from Phytofoods
Grain-Free Gingerbread Cookies from The Spunky Coconut
Gingerbread Apple Crisp from Elana's Pantry
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