Cherry and Curly Dock Seed Flour Muffins

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Cherry and Curly Dock Seed Flour Muffins

Cherry and Curly Dock Seed Flour Muffins is a traditional American recipe for a classic gluten-free and lactose-free muffin made with Curly Dock seed flour, eggs and coconut milk stabilized with arrowroot that contain fresh cherries in the batter. The full recipe is presented here and I hope you enjoy this classic American version of: Cherry and Curly Dock Seed Flour Muffins.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Makes:

Rating:

Tags : Wild Food Baking Recipes Cake Recipes USA Recipes

Ingredients:

420 curly-dock seed flour
70g arrowroot
1 1/2 tsp baking soda
1/2 tsp fine sea salt
1 tsp ground allspice
240ml coconut milk
120ml grapeseed oil
120ml runny homey
3 large eggs
1 tbsp vanilla extract
400g fresh cherries, halved and pitted

Method:

Combine the curly dock seed flour, arrowroot, baking soda, sea salt and allspice in a large bowl and mix thoroughly with a fork. In the meantime, combine the coconut milk, grapeseed oil, honey, eggs and vanilla extract in a smaller bowl and whisk to combine.

Pour the wet ingredients into the dry mix and whisk to combine. You will end up with a thick batter into which you should fold the cherries. Using a large spoon transfer the cherry batter into muffin cups that have been greased or lined, filling the cups almost to the top.

When full, transfer to an oven pre-heated to 170°C and bake for about 25 minutes, or until the muffins are risen and golden. Remove from the oven, allow the muffins to cool in the muffin tin for 5 minutes then transfer to a wire rack to cool further. Serve warm.