by The Happy Pear
Easy to make and even easier to eat! These are great for anyone with a sensitive gut. They go great as a snack or as breakfast and also happen to be quite high in protein as we use almond flour and are gluten free so they tick a lot of boxes!
180 g gluten free oats oats of choice
140 g ground almonds
2.5 tbsp ground flax seed
8 tbsp water
1 tsp baking powder
1/2 tsp baking soda
20 g flaked almonds
2 tsp vanilla or almond extract
120 g coconut oil/sunflower oil
150 g maple syrup
25 g blueberries or berries of choice
1/ Preheat oven to 160º and line a 12 muffin tray.
2/ Make flax egg by combining 2 tbsp of ground flax seed and 6 tbsp of water. Set aside.
3/ Mix together all the dry ingredients, (only use 15g of the flaked almonds in the mixture, ground almonds, baking powder, baking soda, flaked almonds)
4/ Add the flax egg, vanilla extract, coconut/sunflower oil, maple syrup, most of the blueberries (keeping a few for decoration) to the dry ingredients and fold together.
5/ Divide mixture into the lined 12 muffin tray, sprinkle the remaining flaked almonds on top and put into the preheated 160º oven for 20 minutes or until golden.
6/ Remove from the oven and leave to cool. Decorate with a berry on top and enjoy!
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