Ingredients
- 2 1/2 cups of fermented cassava or almond flour
- 1/4 teaspoon sea salt
- 1.5 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup walnuts, coarsely chopped (best if the nuts have been soaked or sprouted prior)
- 1/2 cup raisins
- 1/4 cup lard from pastured pigs, melted (or coconut oil, unrefined, or grass-fed butter, or a combination)
- 1/4 cup maple syrup, Grade B (or melted honey if GAPS)
- 2 large eggs from pastured hens
- Topping
- 2 tablespoons ground cinnamon
- 2 tablespoons lard from pastured pigs, melted (or coconut oil, unrefined, or grass-fed butter, or a combination)
- 3 tablespoons maple syrup (melted honey if GAPS)
- 1/2 cup slivered or sliced almonds or sunflower seeds
Directions
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Preheat oven to 350°F. Line muffin tin or 8” x 8” square pan
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Combine sea salt, ground cinnamon, baking soda, walnuts, and raisins in a small bowl. Add to fermented almond flour and mix well with hand mixer (alternatively, put all of these ingredients into the bowl of a standing mixer).
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Combine melted lard (or other fat), maple syrup (or melted honey), and eggs in a small bowl. Add to other ingredients and mix well, taking care not to overmix.
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Pour batter into lined muffin cups or square pan.
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Combine the ingredients in a small bowl. Sprinkle evenly over the batter.
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Bake muffins for about 25 minutes, a cake for 25-35 minutes. Check at 20 minutes to be sure they do not burn. A toothpick inserted into the center of a muffin or the cake will come out clean when they are done baking.