http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com

These gluten-free seedy muffins make a great breakfast or snack, are actually perfect for any time of day. We even enjoyed it as dinner with a large plate of salad. You can of course bake these healthy treats without saffron, but a little saffron goes a long way. Barberries add tanginess, fruity aroma to these muffins and pair so well with saffron and clove. Dried cranberries or cherries would make a good substitute.
Vegan, Gluten Free, Sugar Free Saffron and Barberry Muffins adapted from SBS

50 g Pepitas
50 g Flax seeds
50 g Sunflower seeds
50 g Whole almonds
30 g Chia seeds
150 g Rolled oats 3 tbsp Psyllium husk
40 g Dried barberries
0.3 g Saffron powder
1/2 tsp Ground cloves
Pinch of sea salt

50 g Coconut oil, melted
1 tbsp Maple syrup
375 ml Water

Place all the dry ingredients in a large mixing bowl. Mix well with a spoon.
Add in melted coconut oil, maple syrup and water and stir with a spoon until well combined.
Grease a 6-cup maxi muffin pan with a little melted coconut oil. Divide the mixture and flatten the surface with the back of a spoon. Leave it on the counter for at least 2-3 hours or overnight in the fridge, covered tightly with a plastic film.
Preheat the oven to 160C/320F. Bake the muffins in the middle of hot oven for 30 minutes until lightly golden. Remove and turn out ont...