3/4 cup almond milk
2 t apple cider vinegar
1/2 cup natural chunky almond butter
1/3 cup light olive oil
2/3 cup granulated maple or date sugar
2 T barley malt (a molasses substitute)
1 t vanilla extract
2 t ground flaxseed
1 cup plus 2 T whole-grain spelt flour
1 t baking powder (aluminum-free)
1/2 t baking soda
1/4 t Celtic salt
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Mix milk with vinegar in a measuring cup and set aside to curdle.
Combine liquid ingredients. Add milk mixture. Add dry ingredients. Mix well.
Fill muffin tins 3/4 full and bake for about 25 minutes.
Frost with carob frosting.
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