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Easiest Way to Prepare Soaked Kamut almond milk muffins Favorite

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Before you jump to Soaked Kamut almond milk muffins recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Impacted By The Foods You Choose To Consume.

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Citrus fruit will be one of the greatest things that you might have for your desserts, rather than having a piece of cake or ice cream. Most of the nutrition in citrus fruit, including vitamin C, are also necessary for maintaining your health. You may also want to put together a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

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We hope you got insight from reading it, now let’s go back to soaked kamut almond milk muffins recipe. To make soaked kamut almond milk muffins you only need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Soaked Kamut almond milk muffins:

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

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.

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