Its berry season, so we're getting seasonal around here! Picked up these strawberries (Mandair Farms) and rhubarb this week from the Langley Farmers Market at Kwantlen College. Hope you enjoy!

Ingredients:

• 3/4 C a/p gluten free flour
• 1 C oat flour (blend 1C GF oats to make your own)
• 1/3 C GF oats (plus extra to sprinkle on top)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp pink Himalayan sea salt
• 1/3 C melted coconut oil
• 2 flax eggs
• 1/4 C almond milk
• 1/4 C coconut palm sugar
• 1/4 C maple syrup
• 1 tsp vanilla extract

• 1 C chopped strawberries and rhubarb


Instructions:

• Preheat oven to 325.
• Line muffin tin with parchment paper liners or lightly grease with coconut oil.
• make flax eggs ( 1 Tbsp ground flax + 2 Tbsp warm water per egg) and set aside.
• In a large bowl, combine oat flour, gluten free flour, oats, baking powder, baking soda and salt. Set aside.
• In another bowl, combine the rest of the ingredients except for the strawberries and rhubarb.
• Add wet ingredients to dry. Mix until just combined. Add in strawberries and rhubarb and mix in.
• Distribute batter equally into tin (makes 12). Sprinkle each top with oats and a slive of strawberry and rhubarb.
• Bake for 26-30 mins.
• Take out of oven and place tray on cooling rack. If you did not use liners, let cool completely or they may fall apart.
• Serve with Vegan Crème Fraîche (Optional). Just mix 1/4 C of Vegan Sour Cream (Recipe HERE) with 1 tsp Coconut Sugar.


Strawberry Rhubarb Muffins