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Sugar Free Rhubarb and Cashew Muffins




  • 1 cup finely chopped rhubarb
  • ¼ cup cashews, blended into a coarse consistency
  • ¼ cup of agave nectar or honey
  • 1 tbsp. baking powder
  • ½ tsp. ground cinnamon
  • 2 tbsp. extra virgin olive oil or coconut oil (¼ cup)
  • ½ cup oat milk
  • 1 egg
  • 1 cup Spelt flour


  • Pre-heat the oven to 180C.
  • 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.
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