Do you know the Muffin Man?
I’d been craving an uncook version of this traditionally baked good, since completing this survey on my blog. Rawleen, whose blog I got this from, listed “a raw one” as her favorite “muffin,” while Jenny, the next participant, chose not to indulge in a muffin at all in her answers.
So, now I was faced with a new question: how would I make a raw blueberry muffin?
Well, my love of baking told me to follow the usual formula, but with some simple raw modifications. For instance, I swapped out the grains for ground nuts, the milk for almond milk and the eggs for flax. I also eliminated the oven in favor of my dehydrator, although you could always use your oven on the lowest setting possible (depending on the temperature).
So, here is what I came up with in my raw kitchen laboratory. Keep in mind that this recipe is just an experiment, as is the case with the majority of my posts. Have fun replicating my results.
- 1 cup Brazil nuts, ground into flour
- ½-2/3 cup almond meal leftover from making almond milk
- ¼ cup golden flaxseed, finely ground
- a few dashes of sea salt
- ½ tsp. vanilla
- 1 Tbsp. olive oil
- 2 Tbsp. agave nectar
- fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
- 1 cup frozen blueberries (yields ½ cup thawed berries)
- streusel topping: a couple dates and a handful of nuts processed into a crumb
- a few more drizzles of agave nectar
In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.
In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.
Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.
“Bake” in your dehydrator for about an hour until firm enough to remove from muffin cups or liners. Continue to “bake” until the centers are no longer a doughy consistency. I tried mine after a couple of hours and opted to leave them in the dehydrator for brunch the next day. Serve with sweetened almond milk.