This recipe is from Amy Chaplin…….I made a couple of changes, which seems to happen with every batch, but either way these are so perfect with each and every ingredient full of beneficial nutrients.

1 1/2     C sprouted spelt flour
2           T  soaked chia seeds
1           T  aluminum-free baking powder
1/2        C  almond milk 
1/3        C  finely ground corn grits (optional)
zest       of one orange
juice      of one orange
1/3         C melted and cooled coconut oil
1/3         C  grade B maple syrup
1            T vanilla extract
1/4         t  sea salt
1-2         C blackberries or berry of your choice

Preheat oven to 375 degrees.   Line a muffin pan with cupcake liners and set aside.

Soak the chia seeds in the almond milk while you prepare the mix.  Grind corn grits in a spice grinder if using.  If not, increase the flour by 1/3 C.  Add it and the other dry ingredients to a mixing bowl and whisk together.

In a separate bowl, add the orange zest, orange juice, coconut oil, maple syrup, vanilla and salt to the chia seed mixture.  Whisk to combine.  Add the dry ingredients and stir until mostly combined; add berries and gently stir to incorporate.

Spoon batter into muffin cups and fill to the top.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Remove from the oven and allow to sit for five minutes before removing from muffin tin to cool.