3/4 cup almond butter
6 tbsp chia seed + 18 tbsp water
1/4 cup maple syrup
1/4 cup tigernut oil
1/2 tsp apple cider vinegar
3 tbsp tigernut flour
1/4 cup flaxseed
1 tsp baking soda
1/4 cup dried cherries, unsweetened
Combine water and chia seed and refrigerate for at least 10 minutes until a gelatinous mixture is formed
Combine dry ingredients.
Combine wet ingredients
Mix altogether, including chia seed.
Pour batter into pre-greased muffin tins.
Bake for about 20 minutes, or until cooked through.
Recipe from Vegan Magazine
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