Ingredients
- 6–7 pitted organic medjool dates
- 1 1/4 cup warm water, divided into 1 cup and 1/4 cup
- 1 1/4 cup frozen organic blueberries, divided into 1 cup and 1/4 cup
- 1/2 cup organic dried hibiscus leaves, divided into 1/4 cup and 1/4 cup
- 1/2 cup organic whole walnuts
- 1 tsp organic vanilla extract, non-alcoholic
- 1 tsp organic lemon juice
- 1 tsp baking soda
- pinch of sea salt
- 1/4 cup arrowroot starch
- 1 1/4 cups organic almond flour
- 3/4 cups organic brown rice flour*
Instructions
- Preheat the oven to 350F.
- Soak dates in 1 cup of warm water with 1/4 cup hibiscus for about 15 mins.
- In a separate small bowl, add 1/4 water and 1/4 cup hibiscus and let soak for 15 mins.
- Blend the dates and hibiscus water with walnuts, 1/4 cup blueberries, lemon juice, vanilla, and salt until smooth.
- Add baking soda. Quickly blend just to combine. This will turn the batter from bright pink to charcoal grey that would have Wednesday Addams swooning — science is so cool! Set aside.
- In a medium mixing bowl combine dry ingredients and mix together.
- Slowly pour in and mix date/nut water mixture into flour bowl, and begin gently mixing until combined. Don’t clean out the blender pitcher yet.
- Add the reserved 1/4 water and 1/4 cup hibiscus to blender that had the date mixture, and blend to combine. This will create a pretty pink water that helps clean the blender, and get all the good stuff out.
- Mix the new hibiscus water into the grey batter. You will have a thick but fluffy moist batter which should now be a muted purple color.
- Gently fold in frozen blueberries, mix just to combine and spread berries throughout the batter.
- Divide the batter into 12 silicone muffin cups or muffin tin, level with the top of the cup. Smooth the tops if there are any peaks.
- Bake for 35 minutes at 350 F. Toothpick test, should be clean when pulled out
- Remove from the oven. Let cool in muffin cups for about 15 minutes before removing.
- Store refrigerated in airtight container for up to a week.
Notes
*to make these paleo, skip the brown rice flour and increase the almond flour to 2 1/2 cups
- Prep Time: 15 mins
- Tea Soaking Time: 15 mins
- Cook Time: 35