Of course Franka likes baked goods. Who doesn't? And since she compares her lunches with friends who bring cookies or desserts daily, I decided to give her a healthy alternative she could feel good about showing off and eating at the same time.
I slightly adjusted this recipe from my Forks over Knives app. This is a whole grain recipe, it has no added fat, is gluten free (if you use certified gluten free oats), contains no added refined sugar, and makes a great breakfast or snack for anyone. Best of all, they are pretty easy to make, too.
Here's how you do it:
• 12 medjool dates, pitted, and - depending on the strength of your blender - chopped
• 1 cup rice milk
• 1 1/2 cups rolled oats
• 3/4 cup millet
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• a pinch of ground cloves
• 1/2 cup apple sauce ( 1 small snack container)
• 2 teaspoons vanilla
• zest of 1 lemon
• 1 cup fresh blueberries
• 1/2 cup walnuts, chopped
Preheat oven to 350ºF.
In your blender, combine oats and millet and blend until you reached the consistency of smooth flour. Transfer the flour to a medium size mixing bowl. Add the baking powder and cinnamon and stir to combine.
Now, add your pitted dates, rice milk, apple sauce, and vanilla to your blender and blend on high until completely smooth.
Add wet ingredients to the mixing bowl containing the flour and stir until the dry ingredients are no longer visible. Carefully fold in the walnuts, lemon zest, and 2/3 of the blueberries.
Spoon the batter into 12 silicone, or parchment paper lined muffin cups (or use cooking spray to avoid sticking), and push the remaining blueberries into the top of the muffins. You could skip this part, but it sure looks prettier if you do! Just make sure you push them in enough so they don't roll down when the muffin is rising during baking.
Bake for about 30 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool down on a rack for at least 15 minutes after baking. Enjoy!