Almond-Berry Muffins

This recipe calls for almond pulp, which is what is left over after making Nut Milk. Nothing is wasted in a raw kitchen.

Ingredients

• 2 1/2 cups almond pulp or ground almonds
• 1 ¼ cups pecans
• 1 ¼ cups walnuts
• 2 ½ cups rolled oats
• 1 cup agave nectar
• 2 cups dried cranberries or blueberries
• ½ cup coconut butter
• ¼ cup plus 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract

Directions

• Line a muffin pan with paper cupcake cups. Set aside.
• Put the almond pulp, pecans, and walnuts in a blender. Process into small pieces. Transfer mixture to a large bowl.
• Put the oats in the blender. Process into a fine meal. Transfer the oats and all the remaining ingredients to the bowl with the nut mixture. Stir until well combined.
• Form the dough into 12 balls and place them in the prepared pan. Dehydrate at 118 degrees F for 12 hours for soft moist muffins or longer for crunchier muffins.
• Almond-Carrot Muffins: Substitute 1 cup peeled, shredded carrots and 1 cup raisin for the dried cranberries or blueberries.