3 cups Bob’s Red Mill Whole Wheat Pastry Flour 3/4 cup Fructose 1 tsp baking soda 1 tsp cinnamon 1/8 tsp sea salt 4 tblsp ground, golden flax seeds 1/4 cup diced dried figs 1/4 cup diced dried apricots 1/4 cup diced dried dates 2 small apples diced 1 cup sweetened, flaked coconut 1 cup chopped walnuts
1 tblsp vanilla 1/4 cup canola oil 3/4 cup boiling water 1/4 cup coconut cream (from can) 1 cup plain soy milk
Prepare egg replacer by adding 3/4 cup boiling water to the 4 tblsp ground flax seeds and let set while you prepare everything else.
Pour all dry ingredients, including the fruit and nuts, into large mixing bowl. Then add the wet ingredients along with the flax seed mixture. Stir until mixed well and spoon into greased muffin pan. Bake at 350 degrees for 45 minutes.
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