These muffins arelike blueberry biscuits served in a cupcake cup. They're moist, delicious, and look pretty with violet-colored glaze. Full of omega-3s and 6s, antioxidants, and vitamins, they're great in the morning with a cup of tea, juice, or smoothie.

　　

Ingredients

Makes 6 muffins

　　

Muffins

1 2/3 cups almond meal

　　1 cup golden flax meal (about 3/4 cup whole seeds ground into powder)

　　1/4 teaspoon sea salt

　　2 tablespoons agave syrup

　　1 tablespoon alcohol-free vanilla extract, or the seeds from 1 vanilla bean

　　1 tablespoon liquid coconut oil

　　1/3 cup filtered water, as needed

　　1 1/2 cups fresh or frozen blueberries

　　

Glaze

1/2 cup cashews, ground into a fine powder

　　2 tablespoons blackberry juice (from about 1/3 cup blackberries pushed through a wire sieve)

　　2 tablespoons lemon juice (from about 1/2 lemon)

　　2 tablespoons agave syrup

　　1 tablespoon filtered water, as needed

　　

Step 1

To make the muffins, mix together the almond meal, flax meal, and salt in a mixing bowl. Add the agave syrup, vanilla, and coconut oil and mix well. Add the water and mix to a batter consistency. Fold in the blueberries.

　　

Step 2

Place 6 cupcake liners into a muffin pan and spoon about 1/2 cup dough into each. 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.

　　

Step 3

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.

　　

Step 4

To serve, frost each muffin with the glaze.

　　

Step 5

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.

　　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.