Blueberry Muffins with Lemon Blackberry Glaze

Ingredients

• 2 tablespoons agave nectar 
• 1.7 cups almond flour 
• 2 tablespoons blackberry juice (from)
• 1.5 cups blueberries fresh
• 0.5 cup cashew pieces fine
• 1 tablespoon coconut oil 
• 1 cup ground flaxseed whole ()
• 2 tablespoons juice of lemon (from)
• 0.3 teaspoon sea salt 
• 1 tablespoon vanilla extract 
• 1 tablespoon water filtered as needed

Equipment

• frying pan
• mixing bowl
• blender
• muffin liners
• muffin tray
• dehydrator

Directions

1. To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl.
2. Add the agave syrup, vanilla, and coconut oil and mix well.
3. Add the water and mix to a batter consistency. Fold in the blueberries.
4. Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each.
5. Place the pan in the dehydrator and dehydrate at 104°F for 4 to 6 hours, until the batter is dry and to desired consistency.
6. To make the glaze, combine the cashews, blackberry juice, lemon juice, agave syrup, and water in the Personal Blender with the 1-cup container and blend until smooth.
7. To serve, frost each muffin with the glaze.
8. Will keep for several days refrigerated. Can be frozen for several weeks and thawed. Warm muffins in the dehydrator at 104°F for an hour or two before serving.
9. From Ani's Raw Food Desserts: 85 Easy, Delectable Sweets and Treats by Ani Phyo. Copyright © 2009 by Ani Phyo. Food photographs Copyright © 2009 by Seth Beck. Used by permission of Da Capo Press.