Chia flowering plant (picture) is in the mint family. A 16th century Mexican text stated that it was cultivated by the Aztec. The whole seeds are still used in Paraguay, Bolivia, Argentina, Mexico, and Guatemala in drinks and as food. It is a rich source of B vitamins and niacin.
Makes 12 muffins
Preheat the oven to 350F (175C)
3/4 cups (180 ml) almond milk
3 Tbs. (45 ml) each: chia seeds and organic lemon zest (about 3 large lemons)
1 cup (240 ml) almond meal
1 1/2 cups (360 ml) spelt flour (not gluten-free) or gluten-free rice or teff flour
1 Tbs. (15 ml) baking powder
1/4 tsp. (1,2 ml) each: sea salt and baking soda
1/8 tsp (0.6 ml) ground turmeric
1/2 cup (120 ml) each organic: maple syrup and apricot nectar (juice)
1/4 cup (1,2 ml) each: melted coconut oil or olive oil and organic lemon juice
3 small organic plums or 3 large organic apricots, pitted and cut into fourths (or use half of each fruit) Frozen or canned will work as well.
1. Line cups in the muffin pan with paper liners.
2. Stir together almond milk and chia seeds. Set aside.
3. Place almond meal in a medium bowl and sift in spelt flour, baking powder, baking soda, and turmeric. Whisk to mix it all.
4. Whisk maple syrup, apricot nectar, oil, lemon juice, lemon zest, and sea salt into the chia seed mixture.
5. Scoop some of the batter into each muffin cup.
6. Lightly press 1 plum or apricot piece into the center of each muffin.
7. Bake 35 minutes or until toothpick inserted in the center of muffins comes out clean and edges are golden color.
8. Cool in the pan about 5 minutes.
9. Transfer to a wire rack to cool.
