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Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
The ground flax seeds mixed with water substitutes for an egg. These muffins are wonderful accompaniments for soups and salads.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 1/3 cup unsalted pumpkin or Sunflower seeds, toasted
  • 3 tablespoons Flax Seeds
  • 1/2 cup water
  • 2 cups Spelt Flour
  • 1 1/2 cup barley flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cup apple juice
  • 1/2 cup canola oil
    • Serves: 8
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 375 degrees. Lightly oil muffin cups. Set aside. In a blender, grind the Flax Seeds. Add the water and process until you achieve a slightly gummy mixture, about 30 seconds. Set aside. In a large bowl, combine the flours, seeds, baking powder and salt. To the flax seed mixture, add the water and oil and process until well blended and frothy, about 2 minutes. Stir this mixture into the dry ingredients, just until all of the flour has been absorbed, adding extra water if the mixture seems very dry. Spoon the batter to the top of each muffin cup. Bake about 15-20 minutes or until a toothpick comes out clean. Set the muffin tin on a wire rack and allow to cool for 2-3 minutes.

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    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 8
    Amount Per Serving 
    Calories 378
    Calories from Fat 153
     % Daily Value*
    Total Fat 17g26%
      Saturated Fat 1g6%
      Mono Fat 9g 
      Poly Fat 6g 
    Sodium 432mg18%
    Total Carbs 50g17%
      Dietary Fiber 4g16%
    Protein 8g 
    Iron17%
    Calcium15%
    Vitamin C18%
    Vitamin E16%
    Vitamin A0%
    Vitamin B-610%
    Pantothenic acid1%
    Niacin21%
    Riboflavin6%
    Thiamin20%
    Folate4%
    Selenium1%
    Manganese25%
    Copper10%
    Zinc7%
    Potassium8%
    Phosphorus28%
    Magnesium13%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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