Muffins W’ Stuffin

As one who enjoys that lightness and vital-energy that raw foods provides, there are some mornings where a fresh, pressed juice and / or smoothie just isn’t enough! So, for day’s like today, where freezing temperatures and rain are forecasted, here’s a fun, warm belly-satisfying treat that competes with any cooked, vegan or non-vegan muffin! So, if you have a dehydrator — give it a whirl! It’s fun and husband approved!

Special Equipment:

Dehydrator, Spice or coffee grinder

Advance Prep Time: 30 minutes for soaking, 6 hours dehydrating time

Immediate Prep Time: 20 minutes

All Organic, Ingredients:

3/4 C Cacao (Raw Chocolate)

1 T Maca and or Lucuma Powder, optional

1/2 C Buckwheat

1/4 C Golden Flax Seeds

1/2 t Cinnamon

1/3 C + 2 T Water

1/4 C Clear Agave

Pinch Sea Salt

1 Apple

1 Pear

Directions:

Soak buckwheat in water for 20 – 30 minutes, rinse and strain. Grind flax to flour and pour into a large mixing bowl. Grind buckwheat to a past and add to mixing bowl. Core, blend the pear and apple to a puree. Put 1/2 of the mixture (Reserve the other half of apple / pear mixture) and water into the mixing bowl and add all other ingredients and mix away!  Put 2 teaspoons of the mixture into muffin cups and press down. Make a ‘hole’ with your finger and drop a teaspoon of the fruit puree into each hole. Cover each muffin with more muffin mixture until they’re full and smooth over the tops. Place in dehydrator for 2 hours at 140 degrees. Then, remove the paper cups and turn the muffins over and dehydrate for another four hours at 115 degrees. Enjoy, warm straight out of the dehydrator with some yummy nut or seed milk!

Recipe adapted “Evie’s Kitchen,” by from Shazzie