Gluten Free Pistachio and Currant Muffins Recipe

Ingredients

• 1 cup certified gluten free rolled oats
• 2 tablespoons chia seeds
• 1 1/2 cups orange juice (preferably freshly squeezed)
• 1/2 cup agave nectar or 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/2 cup sweet sorghum flour
• 1/4 cup almond flour
• 1/4 cup arrowroot
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 3/4 cup dried black currants
• 3/4 cup roughly chopped pistachios

Instructions

1. In a medium-sized bowl, combine 1 cup of certified gluten free rolled oats, 2 tablespoons of chia seeds, and 1 1/2 cups of orange juice. Set aside for 30 minutes to allow the chia seeds to absorb the juice and create a gel-like consistency.
2. In a large bowl, whisk together 1/2 cup of sweet sorghum flour, 1/4 cup of almond flour, 1/4 cup of arrowroot, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/4 teaspoon of sea salt, 3/4 cup of dried black currants, and 3/4 cup of roughly chopped pistachios until evenly distributed.
3. Preheat your oven to 375 F and line a 12-cup muffin tin with paper liners, parchment paper liners work wonderfully.
4. Add 1/2 cup of agave nectar or pure maple syrup and 1 teaspoon of pure vanilla extract to the soaked oat mixture and stir to combine.
5. Pour the wet ingredients into the dry ingredients, mixing gently until just combined; avoid overmixing to keep the muffins light and fluffy.
6. Evenly distribute the batter among the 12 muffin cups, filling each about 2/3 full to allow for rising during baking.
7. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, signaling that the muffins are perfectly done.