- 85 grams almonds
- 300 grams brown rice, Or other Gluten free flour of choice
- 3 level tsp baking powder
- 25 grams chia seeds
- 50 grams coconut oil, Melted
- Basil leaves, A handful
- 250 grams Pumpkin purée
- 125 grams Milk of your choice
- 2 eggs
- 1 tsp ground cinnamon
- pepitas, Handful
Preheat oven to 180 deg C and grease a 12 hole muffin tray.
Place almonds and brown rice into mixing bowl and grind 30 secs/speed 10, until fine.
Add Almond meal, Baking powder, Chia seeds, Basil leaves and cinnamon. Mix 10 secs/speed 8
Add Pumpkin puree, Milk, Eggs, Coconut oil.
Mix 20 secs/speed 5 or until thoroughly combined.
Mixture is quite thick, may need to scrape down sides and mix a little longer at this point.
Pour mixture into greased muffin tin and bake in oven for 5 minutes, then spinkle pepitas on top and bake for another 10-15 minutes.
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