Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, soaked kamut almond milk muffins. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Soaked Kamut almond milk muffins is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Soaked Kamut almond milk muffins is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have soaked kamut almond milk muffins using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Soaked Kamut almond milk muffins:
- Get freshly milled kamut flour
- Take eggs (or substitute 1 egg by mixing 1 Tsp of ground flaxseed with 3Tsp of water
- Prepare dates (about 5 pitted)
- Make ready mashed butternut squash (as butter substitute)
- Get homemade almond milk (or any milk available, adjust volume as needed)
- Get baking soda
- Get baking powder
- Make ready apple cider vinegar
- Make ready vanilla extract
- Get cinnamon powder
- Take ginger powder
Steps to make Soaked Kamut almond milk muffins:
- Mix 2 Tsp of ground flaxseed meal with 6 Tsp of warm water in a large bowl later used for all wet ingredients. Allow it to sit for a few minutes to thicken.
- Pit 5 dates and blend in a small blender into paste. Add this sweet source into wet ingredients bowl. Add 1 Tsp apple cider vinegar and 2 tsp of vanilla extract
- Mash about 1 cup of baked or steamed butternut squash in a measuring cup using a fork. Transfer mashed squash into the same bowl
- Add 2 cups of freshly milled kamut flour. Gently fold the wet ingredient into the flour and gradually pour in about 1 2/3 cups of almond milk until all ingredients mix well. Allow the batter to sit on a countertop for 4 to 8 hours to allow whole grain flour to ferment.
- Pre-heat the oven and set at 375F. Gently massage in 1Tsp of baking powder and 1/2 tsp of baking soda into the batter. Using an icecream scooper, divide your batter into 12-dish muffin pan. Bake for 20 mins and then turn down the heat to 350F and bake for another 15 or until a toothpick come out clean
So that’s going to wrap this up with this exceptional food soaked kamut almond milk muffins recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
