1/2 cup almond flour
1/2 cup flax meal
1/2 cup potato starch
1/4 cup cassava flour
1/4 cup arrowroot powder
6 tablespoons coconut oil
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons sucanat
1/2 cup raisins
1/2 cup coconut kefir, or 1/2 cup coconut milk with squirt of lemon juice blended in
Preheat oven to 400°F. Grease muffin tins.
Blend flours, baking soda, salt, and sucanat in medium bowl. Cut coconut oil into mix until it resembles cornmeal. Add raisins.
In small bowl, blend beaten egg with coconut kefir.
Add kefir and egg mix to flour mix, until combined into smooth, soft batter. This will not be kneadable or “cuttable.”
Fill regular size muffin cups about 1/3 of the way full. Bake for 13 minutes.
Cool for 5 minutes before popping out onto cooling rack. Cool completely on racks.
Wrap in fresh Mallorn leaves (or a wonderful beeswax version, such as I made above!), if making a journey there and back again.