Yield: 18 large muffins
Ingredients for soaking:
- 4 cups spelt or kamut
- 3 cups plain yogurt
Other Ingredients:
- 1/3 cup raw cocoa (in chunks or powder)
- ½ cup butter, melted
- 2 tbsp vanilla rice protein powder
- 3 large eggs
- 1 tsp Celtic or Himalayan salt
- ½ cup sunflower or pumpkin seeds, previously soaked
- 2 tsp baking soda
- 1/3 cup real maple syrup
- 2 medium zucchini, sliced
Directions:
Mix flour with yogurt and leave in a warm place for 12 to 24 hours. (For those with milk allergies, use 2 cups filtered water plus 2 tbsp lemon juice instead of yogurt).
Place soaked flour into a food processor and add in all other ingredients (except zucchini). Blend until smooth. Fold in zucchini.
Preheat oven to 350 ° F. Spoon, about ¼ cup of the mixture into the muffin cups. Bake in the oven for about 1.5 hrs. Muffins are ready when toothpick comes out clean. Serve topped with butter.