Salted Raspberry and cacao nib muffins – wheat free
These are 0ur all time favourite muffins…eaten still slightly warm, the after taste of the salt mixed with the cacoa and raspberry is a sheer party in the mouth moment ! A perfect desert and mid week treat. Make sure its a good quality unprocessed salt you use like Himalayan. Table salt contains harmful metals and chemicals and has no nutritional mineral content….Suitable for all types…O, A, B and AB….O types replace the raspberries with blueberries 😉
…..you just have to make these…go on go !!
150g Spelt or rice flour
2tbsp cacao nibs
135g brown organic sugar
130 ml maple syrup
1/2 tsp of Himalayan salt
1 egg lightly beaten
2 tsp bicarbonate of soda
200g raspberries, (you can also use blueberries or cherries)
Grease a muffin tray, oven 170 gas 6
Sieve the flour and sugar into a bowl with the salt and bicarb soda, add the cacao nibs and sugar.
Next melt the butter and add to the egg, syrup and milk, stir.
Add wet ingredients to the dry ingredients and fold in making sure there’s plenty of air getting in there 😉
Gently fold through the raspberries.
Pour mixture into the tray and bake for 2o-25 min’s in middle shelf..
For more about how we incorporate eating in accordance to our ancestral roots see here: