Yield: 3 mini loaf pans (3 x 6 in.)
Cook: 35 to 40 minutes
½ cup almond meal (I grind my own from whole almonds)
½ cup buckwheat flour
1/3 cup arrowroot starch
½ cup ground gluten-free oats
1 tsp. baking soda
½ tsp. baking powder
1 ½ tsp. cinnamon
¼ tsp. sea salt
1 tbsp. chia seeds, ground
1 cup fresh pineapple chunks, pureed in blender
¼ cup maple syrup
1/8 cup coconut sugar
1 ½ tsp. vanilla
¼ cup coconut oil, melted
2 to 3 tbsp.water
1 cup fine unsweetened coconut
½ cup chopped pecans
Preheat oven to 350 degrees F. Line 3 mini loaf pans with parchment paper.
Mix 2 tbsp. ground chia seeds plus 6 tbsp. hot water and set aside for 10 minutes.
In a large bowl, mix together almond meal, buckwheat flour, arrowroot starch, ground oats, baking soda, baking powder, cinnamon and salt.
In another bowl, combine chia seed/hot water mixture, coconut sugar, maple syrup, vanilla, water and melted coconut oil. Add pureed pineapple, coconut and pecans.
Add dry ingredients to wet mixture and stir lightly, just until moistened.
Spoon mixture into prepared pans. Fill to the top and smooth batter with a spatula.
Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted into center of a muffin comes out clean.
Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.
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