Cranberry Nut Muffins

These scrumptious muffins are awesome this time of  year. They can be frozen and popped in the dehydrator to warm as needed. The mixture can also be made into a lovely cranberry nut bread and served with a drizzle of raw honey.


Cranberry Nut Muffins
1/2 cup sunflower seeds (soaked 2 to 4 hours)
3 Tbsp ground chia
2 Tbsp ground flax
pinch of sea salt
1 apple, chopped (or 3/4 cup zucchini)
1 cup fresh or frozen cranberries (divided
1/4 cup raisins (divided)
1/2 cup, chopped walnuts 
1/4 cup maple syrup or agave
1 tsp lemon juice
1 tsp vanilla extract(3 drops Medicine Flower vanilla extract)
1/2 cup sprouted oat flour (or use almond flour)
1/2 cup almond flour
1/4 cup water, if needed to blend.

In a food processor, mix ingredients with half the cranberries and raisins, until you have a well blended batter.  Add remaining raisins, and cranberries, and pulse process to leave chunks in batter. Add chopped walnuts and mix together. Taste for sweetness.

Option 1 - On top of a non-stick dehydrator sheet, or parchment paper, spoon about 3 Tbsp of batter into a round cookie cutter mold and press into the shape. Slide cookie cutter up, and use a dull knife to re-shape muffin, forming a little mound on top. Muffins should be about 1 to 1.5 inches high. Sprinkle with cinnamon and date sugar (optional).


Option 2 - See pic to left: press plastic wrap into a mini-muffin tin. Dehydrate for several hours. Release muffin by pulling out plastic wrap. Flip muffin and continue to dehydrate as below.


Option 3 - Spoon into mini muffin cups and freeze several hours. Scoop out muffin, shape, and pop into silicone or paper muffin cups. Follow dehydration directions below. 



Option 4 - Create a bread: Spread mixture onto a non-stick dehydrator sheet about 1/4 inch thick. Dehydrate at 145 degrees F for 1.5 hours. Dehydrate at 110 degrees. After a few hours, flip over onto mesh dehydrator sheet and continue to dehydrate until firm on outside and chewy on the inside. 

Suggestion: Spread a drop of honey or agave on muffin top and sprinkle with date sugar.

Dehydrate at 145 degrees for 1.5 hours. The muffins will never reach that temperature, but it's important to eliminate excess moisture and avoid fermentation.

Dehydrate at 115 degrees F for 1 to 2 hours. Flip muffins over. Dehydrate several hours at 115 degrees. Flip again and dehydrate until done.

Using a toothpick, poke about 5 holes into muffin top and sides. Continue to dehydrate another 8-10 hours at 110 degrees, (depending upon how thick), flipping muffins over every few hours. Poke more holes on bottom if needed. A shortcut would be to cut  muffin in half and dehydrate.

Serve as is, or drizzle with honey, cashew cream cheese, or fruit "syrup." To quicken the dehydration process, you can slice muffins in half.