Recipe tomato•coconut, by KVDE


3 tbsp linseed

1/2 cup almond flour

1 cup oat flour

1 cup oatmeal

tsp salt, 

tsp baking powder, 

tsp baking soda. 

tsp Cinnamon

el vanilla

1/3 ghee

1 cup oat milk

1/4 cup date syrup

2 cup blueberries

This muffin is a lot. Very suitable if you are going on an adventure in nature and don’t know when you will find your next meal. It is juicy due to the excessive amount of blueberries and heavy and filling because of the almond flour and oatmeal. Don’t expect an airy and fluffy muffin as this is a heavy and dense one. 

Preheat your oven to 180 degrees.

Put the linseed, almond flour, oat flour, oats, salt, baking powder, baking soda and Cinnamon in a bowl and mix. 

In a small pan, put the milk, ghee and two tablespoons of the date syrup on the fire. 

When the ghee has melted, stir the wet mixture into your dry mixture. Leave it for ten minutes or more. 

Then stir in the blueberries and the rest of the date syrup; it makes chunky dough. 

Divide the mixture between 5/6 muffin tins and put it in the oven at 200 degrees for 30 minutes.