Almond Chai Breakfast Clusters

Almond Chai Breakfast Clusters

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup raw almonds

  • 1

    cup raw sunflower seeds

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon ground ginger

  • ½

    teaspoon ground cardamom

  • ½

    teaspoon sea salt

  • 1

    cup unsweetened shredded coconut

  • ½

    cup raisins or dried currants

  • ¼

    cup creamy raw almond butter (unsweetened)

  • ¼

    cup honey

  • ¼

    cup unsweetened applesauce

  • 2

    tablespoons ground flaxseed

Directions

Line 12 cups of a standard muffin pan with paper liners. In a food processor fitted with the steel blade, process the almonds, sunflower seeds, cinnamon, ginger, cardamom, and salt until the nuts are finely chopped, about 10-15 seconds. Transfer the mixture to a large bowl and stir in the shredded coconut and raisins. In a small pot over low heat, whisk together the almond butter, honey, and applesauce. Whisk constantly until the almond butter is melted and the mixture is smooth. Remove from heat and whisk in the flaxseed. Pour over the dry ingredients and stir to combine thoroughly. Using slightly wet hands, press the mixture firmly into the bottoms of the lined muffin cups to create tightly packed clusters. Freeze until firm, about 30 minutes. Store the clusters in an airtight container in the refrigerator or freezer.


Nutrition

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