The rhubarb season has begun! An alternative to the classic rhubarb cake are these delicious muffins with coconut. With just a few ingredients and super easy & quick to prepare, they are just how we like them 🙂
Ingredients
- 300 g Wacker Sprouted Spelt Flour Organic
- 80 g Coconut blossom sugar
- 1 Pinch Salt
- 2 TL Baking soda
- 50 g Coconut flakes
- 150 g (vegan) yoghurt
- 200 ml Coconut milk
- 2 EL Coconut oil
- 1-2 Rod(s) Rhubarb
- something Wacker Cedar Nut Puree Organic
Instructions
- Mix all ingredients with a hand mixer.
- Cut the rhubarb into small pieces and fold into the dough.
- Bake in the preheated oven at 180 degrees top/bottom heat for approx. 25 minutes.
- Leave to cool and top with the Wacker cedar nut puree 🙂
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