1 3/4 c. sweet brown rice flour
1/4 c. raw coconut palm sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon
1 T. grated lemon rind
1 c. almond milk, cashew milk, coconut milk or rice milk
1 T. extra virgin coconut oil, melted
1/2 c. applesauce
1/4 c. raw coconut nectar
10 ounces wild blueberries, fresh or defrosted
1. Preheat the oven to 350 degrees. Prepare your muffin pan by lining with paper cups or greasing with coconut oil.
2. In a bowl, combine the flour, sugar, baking powder, baking soda, sea salt, cinnamon, and lemon rind. Stir together with a wire whisk.
3. In a separate bowl, combine the milk, oil, fruit puree, maple sytrup, and blueberries. Stir gently to just combine.
4. Add the dry ingredients into the wet ingredients and combine gently.
5. Scoop into the muffin pan and bake for 15 to 20 minutes or until golden brown. An inserted toothpick should come out clean.
Adapted from a Recipe in The Chopra Center Cookbook, one of my favorites because of the extensive use of flavorful herbs in all of the recipes and the emphasis on Ayurvedically balanced flavors:
Why use Coconut Palm Sugar/Nectar?
Coconut sugar and sap is a pure, raw, delicious, low glycemic sweetener rich in nutrients. It is an abundant source of minerals, 17 amino acids, vitmain C, broad-spectrum B vitamins, and has a nearly neutral pH.
If you own a Vitamix or BlendTec blender, you can make your own FRESH flour by simply placing any whole grain in the blender and blending it for a few minutes until it is a powdery consistency. I highly recommend this for maximum freshness, nutrition, and pranic quality of your food-