I have a sweet tooth. I adore cakes, biscuits and all manner of naughty treats. But as you know I’m on a 12 week challenge with MuTu and Thinking Slimmer which includes changing the way that I eat.
So when I was sent Linwoods Milled Flaxseed, Cocoa & Berries I figured it would be my chance to create a healthy recipe for an afternoon treat :)
The Linwoods Milled Flaxseed, Cocoa and Berries can be mixed with a variety of dishes, sweet or savoury (brilliant in a chilli con carne dish or in smoothies). Just one serving provides your body with so much goodness, including increasing oxygen supply in the body thus helping to fight fatigue and tiredness (great for new mums) due to the iron content. It also gives the same antioxidants as 25 portions of fruit and vegetables which helps to maintain your heart health and circulation. It’s a great source of fibre and also contains zinc which helps provide immunity… these muffins are just what the doctor prescribed for the cold and flu season ;)
After spending the day in the kitchen mixing up muffin mix and adjusting ingredients I’ve come up with this recipe which makes 8 (small but perfectly tasty and more importantly healthy) muffins. I didn’t think it could be done but it can!
225g Wholemeal rye flour
1 Tablespoon of Linwood milled flaxseed, cocoa and berries
1/2 Teaspoon of baking powder or bicarb.
56ml of Almond milk
56ml of Melted coconut oil
85ml of Agave nectar
Preheat oven to 150 degrees C.
Mix all the ingredients together
Evenly dollop mix into muffin cases. (If you’re like me and don’t have a muffin tin to use to maintain shape during baking then use two muffin cases.)
Bake for 20 minutes
Allow muffins to cool and enjoy! (They’re remarkably light and fluffy!)