Thursday, March 22, 2012

Quinoa Cranberry Muffins

2/3 cup cauliflower - raw, shredded
2 cups quinoa
2/3 cup millet
1 tablespoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon cardamom
1/2 teaspoon cloves
1/2 rounded teaspoon sea salt
4 tablespoons coconut oil (liquid)
1 teaspoon alcohol-free vanilla flavoring
1 Granny Smith apple, diced or shredded
1 cup whole cranberries
warm water as necessary

Whizz dry ingredients (quinoa and millet) to a flour. Pour into a mixing bowl. Add the liquid coconut oil and warm water (otherwise coconut oil will harden) as necessary. Batter should be somewhat thick. Fold in cranberries and apples. Scoop batter into coconut oiled muffin tins. Dust with more cinnamon and/or cloves. Bake at 350F for 35-40 minutes.

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