makes
8-10
prep
15 minutes
cook
55 minutes
difficulty
Easy
makes
8-10
serves
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- ½ cup pumpkin seeds (pepitas), plus extra to sprinkle
- ½ cup sunflower seeds, plus extra to sprinkle
- ½ cup flax seeds, plus extra to sprinkle
- ½ cup dried cranberries (see Note)
- ½ cup unsalted raw nuts, such as almonds and hazelnuts
- 1½ cups rolled oats
- 3 tbsp psyllium husk
- 3 tbsp chia seeds
- 1 tsp saffron powder (see Note)
- ½ tsp ground cloves
- a large pinch of sea salt
- 3-4 tbsp melted coconut oil
- 1 tbsp maple syrup
- 375 ml (1½ cups) water
Resting time 3 hours
Instructions
Place all the dry ingredients in a big bowl and mix with a spoon. Add the melted coconut oil, maple syrup and water, and, using your hands, combine well, ensuring all the ingredients stick together.
Grease a 12-hole muffin tin and divide the batter among 8-10 holes. Make sure the surface is kind of flat by pressing it slightly with your hand. You can also sprinkle the extra seeds over the top. Rest on your counter for at least 2-3 hours.
Preheat the oven to 175ºC. Bake the muffins for 20-25 minutes or until light golden, then remove from the oven. Turn the muffins out onto an oven rack and bake for a further 30 minutes or until hard on the bottom.
Cool slightly, then serve.
Note
• Try to find dried cranberries that contain just apple juice and not any other additional sugar.
• Saffron powder, or ground saffron, is available from online food stores.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
