S E L E C T
Vegan Coconut Muffins
1 cup Red Lentils
2 cups Water
3 1/2 cups Light Spelt Flour
2 cups Coconut Sugar
2 tsps. Baking Soda
1 tsp. Salt
1 tsp. Nutmeg
2 tsps. Cinnamon
3/4 cup Coconut Milk
3/4 cup Coconut Oil (if in solid form, melt by placing
in measuring cup in a hot water bath)
3/4 cup Unsweetened Shredded Coconut
Place red lentils and water in a saucepan. Bring just to a boil and then reduce to simmer for approximately 20 minutes until water is absorbed. Remove from heat and set aside to cool.
Preheat oven to 325 F.
Sift together all dry ingredients in a large bowl. Add lentils, coconut milk and coconut oil, and mix well. Add shredded coconut and stir until combined.
Fill muffin cups with batter. Bake for 30-35 minutes until done. Cool and enjoy. Makes 21 muffins.