- 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.