Ingredients
- 2/3 cup dates, pitted and chopped
- 2/3 cup dried apricots, chopped
- 1/2 cup apple cider or juice
- 1/3 cup maple syrup
- 2 teaspoons orange zest, from one large orange
- 1 large egg, lightly beaten
- 1/4 cup olive oil or avocado oil
- 1 cup gluten-free flour, such as almond meal
- 3/4 cup oats, rolled
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 cup walnuts, toasted and chopped
- 1 tablespoon pumpkin seeds, roasted
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 teaspoon baking powder
Preparation
- In a food processor, finely chop dates and apricots. Pour into small saucepan with apple cider or juice. Bring to a boil, then reduce heat and simmer 10 minutes, stirring often. Add more cider if the fruit mixture gets too dry. The fruit will cook down into a puree. Cool.
- Pre-heat oven to 350 degrees. Oil a 12 cup muffin tin.
- In a medium bowl, stir together the date-apricot puree, maple syrup, orange zest, oil and egg. In another bowl, mix the flour, oats, spices, baking powder, walnuts, pumpkin seeds and sunflower seeds. Add the dry mixture to the wet mixture and stir until combined. Measure the mixture into the muffin tin and sprinkle with sesame seeds.
- Bake 20 minutes or until lightly browned around the edges. Let cool. Can be stored in an airtight container in the refrigerator for one week.
Categories
- Breakfast
- Snack
- Fruit
- Grain
- Plant-Based Protein
- Gluten Free
- Vegetarian
- MHealthy