Blueberry Muffins

Makes 6

Succulent blueberries in a millet almond muffin with a hint of earthy, woody cinnamon.

• 200g (7oz) blueberries

Dry ingredients:

• 50g (1.7oz) blanched almonds

• 160g (5.6oz) millet

• 125g (4.4oz) raw unrefined cane sugar

• 25g (0.8oz) flaxseeds

• 25g (0.8oz) oats

• 30g (1oz) tapioca flour

• 1tsp bicarbonate of soda

• 1 tsp ground cinnamon

• Pinch of salt

Wet ingredients:

• 3 tbsp olive oil

• 75ml (2.5fl oz) filtered water

• ½ lemon, juice

1 Preheat oven to 180°C/350°F/Gas 4, or if a convection oven to 160°C/320°F/Gas 3.

2 Place the blanched almonds in a high-speed blender and whizz until fine. Transfer to a large mixing bowl.

3 Separately place the millets, sugar, flaxseeds, oats and salt in the high-speed blender and again, whizz until fine. Add to the almonds with the tapioca flour, bicarbonate of soda, cinnamon and salt. Mix well.

4 Add in the wet ingredients to the dry. Combine well. The mixture should be thick. 5 Fold the blueberries into the batter but do not overly mix.

6 Transfer the blueberry batter to a muffin tray lined with some muffin cases.

7 Bake in the oven for 50 minutes. After 30 minutes, loosely cover with aluminium foil for the remaining 20 minutes. Serve hot.

Recipe by Edward Daniel Ethivegan. For more recipes see ethivegan.com.