We’ve offered a basic template for a recipe for delicious Ayurvedic muffins, but there are plenty of variations you can bring in. We’ve added dates, maple syrup, substituted different combinations of spices and flours and even used tea in place of the rose water. Let your intuition guide you and enjoy!
2 cups barley flour
2 cups brown rice flour
1 tsp. mineral salt
1/2 tsp. cardamom
1/2 tsp. cinnamon
¼ cup chopped pecans or macadamia nuts
Sprinkle of rose water
3 tbsp. coconut oil or ghee
Mix flour and salt together and stir in chopped nuts. Add rose water and coconut oil or ghee. The batter should be moist, so increase the liquid as needed and mix thoroughly.
Spoon the batter into mounds on a stainless steel cookie sheet or glass baking dish. Handle the dough as little as possible. The shape may be irregular, but it’s okay – they will still taste delicious.
Bake at 350 degrees for 15-20 minutes until lightly golden and a toothpick comes out clean.