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Savoury Sorghum Muffins [Vegan, Gluten-Free, Oil-Free, Soy-Free] #sorghummuffins

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Savoury Vegan Sorghum Muffins http://bit.ly/vegan-sorghum-muffins are a perfect healthy and satiating breakfast or snack. Oil-free, gluten-free, and soy-free.

???????? ???????????????? ????????????????:
-- What is sorghum, how to cook and eat sorghum.
-- Tons of tips on the recipe.

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Yield: 6 muffins
Prep time: 10 minutes
Soaking time: 8 hours
Baking time: 30 minutes

1 cup (200g, 7oz) sorghum groats https://amzn.to/2HacS2H
1 cup (250g, 8.82oz) additive free oat milk https://amzn.to/2MS1fmr
1 tbsp. apple cider vinegar https://amzn.to/2Xy3OhY
1 tbsp. almond flour (protein powder, about 15% fat) https://amzn.to/2QqM315
1 tbsp. ground chia seeds https://amzn.to/2WeSaEX
¼ tsp. Himalayan salt https://amzn.to/2GOKelV
1 tsp. low sodium baking powder https://amzn.to/2Vsi8Vw

1. Start by soaking sorghum groats overnight or for at least 8 hours. Drain and rinse.
2. Then, pour plant milk into a small bowl and mix in 1 tablespoon of apple cider vinegar. Let sit for 3-5 minutes.
3. Next, transfer soaked sorghum groats along with all the other ingredients (except baking powder) into blender or beaker (if you use immersion blender). Blend until you have homogeneous batter. Finally mix in baking powder as well.
4. Divide the batter between 6 silicone muffins forms [https://amzn.to/3aFvtAh] or pour into 6-piece muffin pan [https://amzn.to/38Dl0ns] and bake at 180C (355F) for 30 minutes. You may preheat the oven when you start making the muffin. Remove from oven and let cool before eating. If you want to be certain they’re done inside, make sure that the toothpick inserted comes out clean (or almost clean).

???????????????????????????????????????????? ???????????????? ???????????? ????????????????????????: 145 kcal, 24.8g carbohydrates (68% of kcal), 2.72g fats (17% of kcal), 4.95g protein (14% of kcal), 3.37g fibre, and 111.32mg sodium.

-- You may use either white, red or the combination of the two in this recipe. Red sorghum is harder and therefore results in crunchier muffins. I like to use half red and half white in this recipe.
-- Ground almonds (that is usually called almond flour) would also work in this recipe. However, in this case, the nutritional profile of the muffins would be different containing more fat.
-- Any plant milk works, but my favourite is additive-free oat milk as it gives subtle sweetness to the muffins.
-- In case you don’t have apple cider vinegar, lemon juice works as well.
-- Should you go for naturally not sweet milk, such as almond milk or soymilk, substitute mesquite flour [http://amzn.to/2iFj2eA] for almond flour (1:1) for some sweet taste.
-- If you’re after that hint of sweetness, but don’t have neither mesquite flour not oat milk or rice milk (that are naturally sweet), you may throw in a teaspoon of wholesome sweetener like coconut sugar or date sugar. For low glycemic sweetener options read Low-Carb Vegan Breakfast Porridge Guide http://bit.ly/low-carb-porridge-guide
-- Ground flaxseeds can be used instead of chia seeds. However, add 1½ tablespoons of ground flaxseeds. Always grind your own seeds with coffee/spice grinder [https://amzn.to/34y8q8k] and store in a sealed container or jar in fridge.

Disclaimer: this post contains affiliate links. As a member of iHerb rewards program and Goodio affiliate I earn from qualifying purchases. For every purchase made from the links in this post, you’ll be able to support my work. So, you can look after your health, and contribute to my mission at the same time. Thank you!

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