Gluten-Free, Vegan, Serves 12
- 10 dates pitted
- 1 cup Oat Flour
- ⅓ cup Coconut Flour
- 3 small stalks Rhubarb cut into 6-8 inch pieces
- 1 Tbsp Baking Powder
- 2 Tbsp ground Flaxseed
- ½ cup Almond butter
- 2 Tbsp Chia Seeds
- 1 tsp Pure Vanilla
- 2 Ripe Bananas
- ½ cup Vegan Greek Yogurt of Choice
- 2 tsp ground Cinnamon
- ⅓ cup Coconut Sugar
- Pinch of Sea Salt
Directions:
Preheat the oven to 350 degrees F. Blend the dates in a food processor. Add the rest of the ingredients except for the rhubarb into the food processor and combine them into a dough. Cut rhubarb into 1/4 inch pieces and mix rhubarb into the batter by hand. Pour the batter into a non-stick treated cupcake pan (I use cupcake holders) and evenly distribute the batter. Make sure to hit the bottom of the pan to push any air bubbles out. Bake for 30 minutes and cool in pan for five minutes before transferring to a wire rack to cool to the desired temp.