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Serves: 12
  • 180 ml soy milk + 1 Tablespoon Apple Cider Vinegar or white vinegar
  • 1 Tablespoon chia seeds + 3 Tablespoons water
  • 300 g wholemeal flour
  • 3 teaspoons baking powder
  • 100 g coconut sugar
  • 100 g coconut oil, melted
  • 1 teaspoon vanilla bean paste
  • 120 g frozen mixed berries
  1. Preheat oven with NO FAN option selected to 200°C and line a 12-hole muffin tin with liners.
  2. Combine the soy milk and apple cider vinegar and stir, then set aside for 5 minutes.
  3. Combine chia seeds and water and stir, then set aside for 5 minutes.
  4. Meanwhile, mix together the flour, baking powder and sugar.
  5. Add the chia seeds mix and vanilla bean paste to the Soy Buttermilk and stir to combine, then pour into the flour mix.
  6. Add the coconut oil and stir thoroughly until incorporated well and no dry flour is left over.
  7. Add the mix berries and gently fold through.
  8. Distribute equal amounts into the line muffin tin and bake for 15 minutes or until a skewer comes out clean.
  9. Allow to cool and store in an airtight container.


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