Apricot Walnut Muffins (gluten free and dairy free)

 

Apricot Walnut Muffins

Ingredients

1 cup almond milk + a little extra
1 tsp apple cider vinegar
1 cup dried apricots
1 cup walnuts
1 tbsp agave nectar
1 cup brown rice flour
1 cup white rice flour
1/2 cup glutinous rice flour
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup coconut palm sugar
dash salt
3 large eggs
1/2 cup coconut oil
2 tbsp olive oil or grapeseed oil

Instructions

Heat the oven to 350.

Make the "buttermilk" by adding 1 tsp apple cider vinegar to 1 cup of almond milk. Let this sit for about 10 minutes.

Blend the walnuts, apricots, and agave nectar in a food processor until a paste forms.

Stir the flours, baking powder, baking soda, sugar, and salt.

Whisk the eggs, the "buttermilk " and oil. The mixture will be clumpy; that's okay. Stir this into the flour mixture. Add the walnut-apricot paste and stir until well blended together.  I usually have to add about two tbsp of almond milk to get the right consistency.

Bake for 30 minutes or until a toothpick comes out clean. Cool on a rack for about 15 minutes, then turn the silicone pan upside down to pop the muffins out onto a tray.

Makes 12 muffins.