Sugar-free Rhubarb and Cashew Muffins - Chef Recipe by Zoe Bingley-Pullin

Ingredients

1 cup finely chopped rhubarb
1/4 cup cashews, blended into a coarse consistency
1/4 cup of agave nectar or honey
1 Tbs baking powder
1/2 tsp ground cinnamon
2 Tbs extra virgin olive oil or coconut oil (¼ cup)
1/2 cup oat milk
1 egg
1 cup spelt flour

Method

Pre-heat the oven to 180 C.

In a small saucepan add the rhubarb with the honey and stew for 3-5 minutes.

Leave to cool.

In a large mixing bowl combine milk, egg and oil. Add the rest of the ingredients and mix until combined.

Spoon the mixture into a greased muffin tin and cook for 25-30 minutes.

Credits: Zoe Bingley-Pullin

Photo Credits: Zoe Bingley-Pullin