chia seeds soaked in 6 tablespoons of water for 15 minutes 1 carrot cut into chunks
pinch of nutmeg
water (depending on your batter, start low you can always add a little more)
First add the apple to the bowl and chop on speed 4 for 15 seconds Next add the coconut sugar and the carrot chunks and process on speed 6 for 5 seconds Add all other ingredients and set to closed lid position, 2 minutes on interval speed.
Bake at 190 degrees for 15 minutes until golden brown.
Ingredients for 24 cookies 1 ½ cups unsalted butter, 3 sticks, softened (345 g) 3 ¾ cups powdered sugar (450 g) 1 ½ teaspoons vanilla extract 4 large eggs 5 cups all-purpose flour (625 g) ½ teaspoon salt 10 drops yellow food coloring 10 drops red food coloring 10 drops blue food coloring 5 drops black food coloring 10 drops green food coloring Special Equipment electric hand mixer food-safe glove
Once cooked, allow to cool slightly on the tray and then transfer to a wire cooling rack. (I always add a little mound of extra flour in the corner of my mat which allows me to flour the cutter quickly between each biscuit so that it doesn’t stick
Allow to cool on a rack before slicing. I got some ideas from different recipes, and after some tweaking I came up with this bread, which is made from ground up chia seeds, buckwheat and quinoa, along with tapioca or arrowroot starch and xanthum gum
You can leave the nuts off the topping, and out of the cake if you want to avoid them (or substitute for a mixture of pine nuts / sunflower seeds and pumpkin seeds, roughly chopped, for a nutty texture), and you can use an orange drizzle icing in a lacy pattern over the top if you want to avoid dairy (see options)
Spoon enough mixture into prepared muffin tins to fill just below the tops. Other toppings could be banana slices, goji and/or inca berries, chopped fresh dates or even a few slivers of fresh ginger sprinkled with rapadura sugar, to spice it up a bit