How to Cook Appetizing Soaked Kamut almond milk muffins

Soaked Kamut almond milk muffins. No added oil or refined sugar. See great recipes for Soaked Kamut almond milk muffins too! No added oil or refined sugar.

Gently stir all ingredients into the soaked oats mixture. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Milk: I tested the blueberry muffins with unsweetened almond milk, but any milk, dairy or nondairy, can work. You can cook Soaked Kamut almond milk muffins using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Soaked Kamut almond milk muffins

1. Prepare 2 of freshly milled kamut flour.
2. It's 2 of eggs (or substitute 1 egg by mixing 1 Tsp of ground flaxseed with 3Tsp of water.
3. Prepare 1 cup of dates (about 5 pitted).
4. It's 1 cup of mashed butternut squash (as butter substitute).
5. You need 1 2/3 cups of homemade almond milk (or any milk available, adjust volume as needed).
6. It's 1/2 tsp of baking soda.
7. Prepare 1 Tsp of baking powder.
8. It's 1 Tsp of apple cider vinegar.
9. Prepare 2 tsp of vanilla extract.
10. You need 1 1/2 teaspoon of cinnamon powder.
11. You need 1/2 teaspoon of ginger powder.

If using frozen berries, see note below. Kamut is a great source of natural minerals. You can use this ancient grain to replace the hybrid plant called wheat or corn in which the body has difficulty breaking down and processing. I also buy it as a grain and grind it into a flour to make bread or cookies.

Soaked Kamut almond milk muffins step by step

1. Mix 2 Tsp of ground flaxseed meal with 6 Tsp of warm water in a large bowl later used for all wet ingredients. Allow it to sit for a few minutes to thicken..
2. Pit 5 dates and blend in a small blender into paste. Add this sweet source into wet ingredients bowl. Add 1 Tsp apple cider vinegar and 2 tsp of vanilla extract.
3. Mash about 1 cup of baked or steamed butternut squash in a measuring cup using a fork. Transfer mashed squash into the same bowl.
4. Add 2 cups of freshly milled kamut flour. Gently fold the wet ingredient into the flour and gradually pour in about 1 2/3 cups of almond milk until all ingredients mix well. Allow the batter to sit on a countertop for 4 to 8 hours to allow whole grain flour to ferment..
5. Pre-heat the oven and set at 375F. Gently massage in 1Tsp of baking powder and 1/2 tsp of baking soda into the batter. Using an icecream scooper, divide your batter into 12-dish muffin pan. Bake for 20 mins and then turn down the heat to 350F and bake for another 15 or until a toothpick come out clean.

In a small bowl, combine milk and oats. Hi JD - Oat Groats take a bit longer to cook. If you want to prep them for the week I'd recommend cooking up a big batch on the stove top or in a crock pot then portioning into individual servings with your desired toppings. Using almond milk in baked goods is easy — simply substitute almond milk for cow's milk in the same quantity. So you'll want to aim for a one-to-one ratio. "I have been using almond milk as a replacement for milk in baking and other dishes for quite some time and love the outcomes," says global master chef Karl Guggenmos, senior culinary.

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