Gluten, nut and diaryfree!!!
Preheat oven to 175?C. Line 8 muffin cups with paper liners. In a food processor pulse together flax meal, pumpkin seeds, coconut flour, baking soda and salt until the texture is like sand. Add the dates and pulse for 60 sec, or until dates are well chopped. Pulse in the eggs and coconut oil thoroughly combined. Stir in the raisins and seeds. Scoop into muffin cup. Bake for 20 to 25 min, or until a toothpick inserted into the centre of a muffin comes out with just a few moisture crumb attached.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 268 | ||
Calories from Fat: 170 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 396.6mg | 122 % | |
Sodium 390mg | 13 % | |
Potassium 278.3mg | 7 % | |
Total Carbohydrate 12.5g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.7g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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