Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, soaked kamut almond milk muffins. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Soaked Kamut almond milk muffins is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Soaked Kamut almond milk muffins is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook soaked kamut almond milk muffins using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Soaked Kamut almond milk muffins:

1. Prepare 2 freshly milled kamut flour
2. Prepare 2 eggs (or substitute 1 egg by mixing 1 Tsp of ground flaxseed with 3Tsp of water
3. Get 1 cup dates (about 5 pitted)
4. Make ready 1 cup mashed butternut squash (as butter substitute)
5. Make ready 1 2/3 cups homemade almond milk (or any milk available, adjust volume as needed)
6. Make ready 1/2 tsp baking soda
7. Make ready 1 Tsp baking powder
8. Take 1 Tsp apple cider vinegar
9. Get 2 tsp vanilla extract
10. Get 1 1/2 teaspoon cinnamon powder
11. Prepare 1/2 teaspoon ginger powder

Today, we're going to make a distinctive dish, soaked kamut almond milk muffins. It is one of my favorites. This time, I'm gonna make it a bit tasty. No added oil or refined sugar.

Instructions to make Soaked Kamut almond milk muffins:

1. 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.
2. 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
3. Mash about 1 cup of baked or steamed butternut squash in a measuring cup using a fork. Transfer mashed squash into the same bowl
4. 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.
5. 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

This time, I'm gonna make it a bit tasty. No added oil or refined sugar. Add a sprinkling of sliced almonds to the top. Any muffin with this amount of blueberries in it is bound to be at least good. In a medium bowl, whisk together applesauce, almond milk, vanilla, vinegar, and date paste (if using).

So that’s going to wrap this up for this special food soaked kamut almond milk muffins recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!