Foraging ‘Bear’ Muffins (makes 12)

7oz  spelt flour
1oz raw cacao powder
1oz ground almonds
1 sachet gluten free baking powder (approx 2 heaped teaspoons)
1.5 oz xylitol OR agave OR maple syrup
5 oz cooked chestnuts, chopped finely
4 oz cooked unsweetened apples
1 level tsp cinnamon powder
5 fluid ounces sunflower oil
4 -5 fluid oz plant milk
1 flax ‘egg’ (1 tablespoon flaxseeds soaked in 3 tablespoons water and soaked until gelatinous)


Oven 180°C / 170°C fan oven / gas mark 3-4 Time 20-25 mins

Grease muffin cases with a slick of melted coconut oil

Place oil, plant milk, flax egg in large bowl and whisk until thoroughly blended.

If you’re using maple or agave syrup add this now to mixture.

Add chopped chestnuts and apple and stir well

Sieve all dry ingredients together. (If using xylitol add here)

Fold dry ingredients into wet. TIP – Don’t over-mix. If the mixture is still dry, add a splash more plant milk (mix will be lumpy and on wet side). Result will be fluffier and tastier.

Spoon mixture into muffin trays.

Place in middle shelf of oven and cook 20-25 minutes until a skewer comes out clean.

From our kitchen to yours, bon appétit.

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