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Gluten-free rhubarb muffins


(makes 6 muffins)


150g buckwheat flour
50g almonds (blended into flour)
2 tsp baking powder
1 tsp cardamom
1 tsp vanilla extract

3 tbsp coconut oil – slightly heated to liquid
5 tbsp agave syrup
5 dates
200 ml (plant) milk
2-3 stalks rhubarb



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