I didnt measure the ingredients when I made these...sorry, but I can tell you approximately how these are made. The great thing about raw food...you can taste the batter as you go. These are seriously light and fluffy...and I'm finding it hard stop eating them! LOL
Apple Walnut Muffins Ingredients
1/2 cup sunflower seeds (soaked 2 to 4 hours)
3 Tbsp ground chia
2 Tbsp ground flax
pinch of sea salt
1-2 granny smith apples, chopped
1/4 cup raisins
1/2 cup walnuts, soaked overnight
maple syrup or your favorite sweetener, to taste
2teaspoons lemon juice
1 teaspoon vanilla extract (3 drops Medicine Flower vanilla)
2 cups Sprouted buckwheat and almond flour combo, or just almond flour
Mix in food processor until well blended.
Add additional chopped walnuts and raisins and pulse process to leave chunks in batter.
On top of a non-stick dehydrator sheet, or parchment paper, spoon about 3 Tbsp of batter into a round cookie cutter and form into shape, slide cookie cutter up, and use a dull knife to re-shape muffin, forming a little mound on top. Muffins should be about 1 to 1.5 inches high.
Sprinkle with cinnamon.
Dehydrate at 145 degrees for 1.5 hours. The muffins will never reach that temperature, but it's important to eliminate excess moisture and avoid fermentation.
Dehydrate at 115 degrees F for 1 hour. Using a spatula carefully flip muffins over. Dehydrate several hours at 115 degrees. Flip again.
Using a toothpick, poke about 5 holes into muffin on top and sides. Continue to dehydrate another 8 - 12 hours at 110 degrees, (depending upon how thick), flipping muffins over every couple of hours. Poke more holes on bottom if needed.
Serve as is, or spread with a light layer of honey or cashew sauce, or fruit "syrup" and sprinkle with cinnamon. To quicken the dehydration process, slice muffins in half.