Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
The ground flax seeds mixed with water substitutes for an egg. These muffins are wonderful accompaniments for soups and salads.
Diet Types: Dairy Free, Vegan, Vegetarian
Ingredients:
  • 1/3 cup unsalted pumpkin or Sunflower seeds, toasted
  • 3 tablespoons Flax Seeds
  • 1/2 cup water
  • 2 cups Spelt Flour
  • 1 1/2 cup barley flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cup apple juice
  • 1/2 cup canola oil
  • Serves: 8
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 375 degrees. Lightly oil muffin cups. Set aside. In a blender, grind the Flax Seeds. Add the water and process until you achieve a slightly gummy mixture, about 30 seconds. Set aside. In a large bowl, combine the flours, seeds, baking powder and salt. To the flax seed mixture, add the water and oil and process until well blended and frothy, about 2 minutes. Stir this mixture into the dry ingredients, just until all of the flour has been absorbed, adding extra water if the mixture seems very dry. Spoon the batter to the top of each muffin cup. Bake about 15-20 minutes or until a toothpick comes out clean. Set the muffin tin on a wire rack and allow to cool for 2-3 minutes.

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