Every day can be St. Patrick’s Day with this gluten-free, nut-free, low-carb twist on an Irish classic.
Servings: 12
Ingredients
OR 4 packets
Organic Stevia Sweetener, 70 packets
Add to Cart2 cups raw sunflower seeds, unsalted
1/3 tbsp flaxseed
2 Tbsp. coconut flour
2 tsp. baking power
1/2 tsp. salt
6 Tbsp. butter, cold
2 eggs
1/2 cup buttermilk
1/4 cup currants
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1. Preheat oven to 375 degrees F.
2. Place sunflower seeds into a food processor and blend until fine. Add flaxseed, coconut flour, baking powder, SweetLeaf®, and salt. Process until combined.
3. Dice cold butter and place in food processor. Pulse until crumbs form. Add eggs and buttermilk and process until well combined, forming a dough. Transfer to a bowl and stir in currants.
4. Grease a 12-capacity muffin pan, and evenly fill with batter. Bake 20 minutes until golden brown. Loosen around edges with a butter knife and enjoy warm.
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