What do strawberries and rhubarb, these summer favourites, have in common? No, they are not both fruits! (Rhubarb is technically a vegetable, although we tend to use it like a fruit). Yes, they both grow in Quebec! Rhubarb is in season from April to July, while strawberries can be picked from June until the first freezes of October.
By adding fruits or vegetables to your muffins, the latter become soft, sweet, and flavourful. You won’t even need to add sugar or fat!
Quick cooking oats
Whole wheat flour
Enriched almond beverage (or any other enriched plant-based beverage)
Rhubarb petioles (sticks), finely chopped
Fresh strawberries, diced
Preheat the oven to 350°F.
In a bowl, mix together all the granola ingredients. Set aside.
In a small bowl, combine the water and flax seeds. Let rise for 5 minutes.
Meanwhile, in a large bowl, mix together the flour, oat, baking powder, coconut oil, and almond beverage. Add the water and flax seed preparation, strawberries, rhubarb, and maple syrup.
Pour the batter in greased muffin molds or paper cups.
Finally, add the granola preparation on top. Bake for 20 to 25 minutes or until a knife inserted in the middle comes out clean.
Fresh strawberries are not in season? Use frozen ones! Simply thaw them and drain them well to remove excess water.
The juice can even replace the water used to gelatinize the flax seeds in the third step. This way you preserve all the vitamins!
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