Blueberry Rawffins

  • 1 cup Brazil nuts, ground into flour
  • ½-2/3 cup almond meal leftover from making almond milk
  • ¼ cup golden flaxseed, finely ground
  • a few dashes of sea salt
  • ½ tsp. vanilla
  • 1 Tbsp. olive oil
  • 2 Tbsp. agave nectar
  • fresh almond milk (I made mine with ½ cup soaked almonds and 2 cups water)
  • 1 cup frozen blueberries (yields ½ cup thawed berries)
  • streusel topping: a couple dates and a handful of nuts processed into a crumb
  • a few more drizzles of agave nectar

In a colander, thaw the frozen blueberries by rinsing them under warm water and allowing them to drain while you prepare the batter. You can also use fresh, but I didn’t have any at the time.

In a medium size bowl, mix together the ground Brazil nuts, almond meal (still damp from making your “milk”), ground flax and sea salt. Add the vanilla, oil, agave and a couple tablespoons of almond milk and stir to combine. Add a little more almond milk based on the consistency of your batter (not too crumbly, but not too wet either). I only used a total of 4 tablespoons (1/4 cup) in mine.

Fold in the thawed blueberries, and add batter to six muffin cups or silicon liners. Sprinkle with streusel topping and a drizzle of agave.

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