1 and 1/2 cup pumpkin puree
chia egg (1 and 1/2 tbsp chia seeds and 3 tbsp water)
1 tbsp olive oil
15 drops stevia
1/2 tsp salt
1 and 1/2 tsp cloves (ground)
1 and 1/2 tsp cardamom (ground)
1 and 12 tsp ginger
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 cup gram flour
1 cup almond flour
1/2 cup tapioca
1/2 cup rice flour
1/4 cup almond milk (unsweetened)
Peel the pumpkin and cut to cubes. Let the pumpkin cubes simmer in water on low heat for about 10-20 minutes, or until they’ve become soft. Drain the water from the pumpkin and then let it sit in the sieve for quite a while in order to remove excess water. Pulse the pumpkin in a blender until it’s smooth. The pumpkin puree can be made the day before.
Preheat the oven to 180 °C.
Put the chia seeds and water in a big bowl and let it sit for 5 minutes, until a bit gel like.
Sift the dry ingredients together into a different bowl; almond flour, gram flour, rice flour, tapioca, baking soda and cream of tartar.
Mix the oil with the chia egg, and then stevia and the spices.
Add the pumpkin puree and mix well.
Then add the dry ingredients and almond milk. Mix thoroughly with a spoon until the dough has no lumps in it. Don’t stir it too much though, cause if you do the muffins can become tough.
Bake in 12 muffins forms for about 30-35 minutes.
1/3 cup water
1 tsp cinnamon
2 tsp arrow root
2 tsp yacon syrup
Put water, cinnamon and arrow root in a small saucepan and keep it on low heat until the mixture has thickened a bit. After it’s reached boiling point let it simmer for about a minute. Keep stirring the whole time. Let it cool before adding the yacon syrup, because high temperature (anything over 120°C) will break down the structure of the fructooligosaccharides. In other words it will crystallise and turn to sugar.
When the mixture has cooled down stir in the yacon syrup and use a teaspoon to spread the glaze over the muffins.
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