Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

These gluten-free seedy muffins make a great breakfast or snack, are actually perfect for any time of day. We even enjoyed it as dinner with a large plate of salad. You can of course bake these healthy treats without saffron, but a little saffron goes a long way. Barberries add tanginess, fruity aroma to these muffins and pair so well with saffron and clove. Dried cranberries or cherries would make a good substitute.

Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins

adapted from SBS

50 g Pepitas 50 g Flax seeds 50 g Sunflower seeds 50 g Whole almonds 30 g Chia seeds 150 g Rolled oats 3 tbsp Psyllium husk 40 g Dried barberries 0.3 g Saffron powder 1/2 tsp Ground cloves Pinch of sea salt

50 g Coconut oil, melted 1 tbsp Maple syrup 375 ml Water

1. Place all the dry ingredients in a large mixing bowl. Mix well with a spoon.
   
2. Add in melted coconut oil, maple syrup and water and stir with a spoon until well combined.
   
3. Grease a 6-cup maxi muffin pan with a little melted coconut oil. Divide the mixture and flatten the surface with the back of a spoon. Leave it on the counter for at least 2-3 hours or overnight in the fridge, covered tightly with a plastic film.
   
4. Preheat the oven to 160C/320F. Bake the muffins in the middle of hot oven for 30 minutes until lightly golden. Remove and turn out onto an oven rack and bake for a further 15-25 minutes until crisp on the bottom. Cool slightly and serve.

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

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