These little morsels do require a bit more work than I really like to do, but they are so incredibly chewy and moist, that I find it’s worth it! The best part is you can jar the batter and just make them as you need them for up to two weeks!
- 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.