Apple Walnut Muffins
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    March 2015 - Rawfully Tempting Newsletter - Issue 29

Two New Grandsons!!!

Hello Lovely Foodies! 

Yes, I know, it's been months since I sent out an updated Newsletter, but have a great excuse...Two new Grandsons born within two months of each very exciting! Welcome Earthside, Crew Parker and Leo Bronze!!! I was honored and blessed to be present for the water birth of Leo...and it was one of the most magnificent and miraculous things I've witnessed in my life, and I've spent several months bonding with my only local grandchild...what fun! I cannot believe how fast he is growing, changing...and responding! 

It's also been great helping the new nursing mamma with some really good food choices and preparing her treats! Her favorites are RT's Muesli MixSesame 
Almond Milk, and Ultimate Chia Pudding (in a variety of flavors). 

Lindsey has chosen to adopt many of the Attachment Parenting principles,including baby wearing, and it's a joy to see my baby raising her little boy. It's amazing to see the stares of amazement when people see her carrying Leo in his stunning Girasol Baby Wrap, and wonder what it is. 


Okay...Let's state the obvious - My hair is "turning" gray. Well, not exactly turning, but I've decided to stop coloring it and go natural. I'm now proudly wearing my Wisdom Hair and love not having to add chemicals and dyes to my hair!!! It's a weight off my shoulders and wallet not having to worry about ROOTS!!!

For Valentines Day I surprised our Meeupt Group with a last minute Chocolate Bark.  Most everyone stayed late in order to indulge in the choco fest! I'll work on getting this recipe out to you soon! 

We had a really nice turnout this past month at our Monthly Meetup and I look forward to mseeing more of you.  Each month, I offer a quick demo, hoping to add to your repetoire of recipes, and inspire  you to try new ideas and ingredients. If you are local, please join us! 

Don't forget our upcoming Water Kefir Workshop - it's not to be missed. (see link below).

Apple Walnut Muffins (Gluten Free)
Available : Water Kefir Grains, Kits & eHandbook
Learn how to prepare this refreshing, effervescent "soda" that contains over 40 strains of probiotics. Fermenting this mildly sweet liquid into a healthy, hydrating beverage is tons of fun...easy to do, and good for your gut.

Water Kefir Handbook
Detailed booklet (.pdf) provides step-by-step instructions on how to prepare water kefir. It only takes a few days...and is ready to share with your family and friends. BREAK THE SODA HABIT, and create this lightly effervescent (soda-like) beverage for your loved ones. Chock full of probiotics and GOOD FOR YOUR GUT!!! 

Booklet is included with purchase of 
Water Kefir Grains however, many of you asked for the booklet, without it is now available HERE.

Remember: Water Kefir grains are living organisms and they need to be fed and cared for. In return, they will gift you with an amazing elixir! 
CLICK HERE for Living Cookies eBook and other RAWcipe


Interview with Rawfully Tempting and Eric Anzalone

Apple Walnut Muffins
Served warm from the dehydrator, these muffins are very reminiscent of the SAD (Standard American Diet - aka BAKED) version. I didn't make them too sweet, and sunflower seeds can have a little bite, so sweeten according to your taste. I love the "Autumn Spiciness." Drizzle with raw honey, cashew cream, or your favorite fruit "syrup"...oh, and some raw ice cream - HEAVEN!

The great thing about raw can taste the batter as you go. So taste it and adjust flavor to your preferences. These are seriously light and fluffy. Double recipe and store in freezer. 

Apple Walnut Muffins
1/2 cup sunflower seeds (soaked 2 to 4 hours)

3 Tbsp ground chia
2 Tbsp ground flax
pinch of sea salt

1/4 teaspoon cinnamon (ceylon)
1-2 granny smith apples, chopped
1/4 cup raisins (divide in two)
1/2 cup walnuts, soaked overnight (divide in two)
maple syrup or your favorite sweetener, to taste
2 teaspoons lemon juice
1 teaspoon  vanilla extract (or 3 drops Medicine Flower vanilla)
2 cups buckwheat and almond flour combo, (or just almond flour). I sprout my own buckwheat for flour - see HOW TO SPROUT BUCKWHEAT. 




Mix ingredients in food processor until well blended.

Add remaining walnuts and raisins and pulse process to leave chunks in batter.

On top of a non-stick dehydrator sheet, or parchment paper, spoon about 3 Tbsp of batter into a round cookie cutter or ring mold and form into shape, slide cookie cutter up, and use a dull knife to re-shape muffin, forming a little mound on top. Muffins should be about 1 to 1.5 inches high.

Sprinkle with cinnamon.

Dehydrate at 145 degrees for 1.5 hours. The muffins will never reach that temperature, but it's important to eliminate excess moisture and avoid fermentation.

Dehydrate at 115 degrees F for 1 hour. Using a spatula carefully flip muffins over. Dehydrate several hours at 115 degrees. Flip again.

Using a toothpick, poke about 5 holes into muffin on top and sides. Continue to dehydrate another 8 - 12 hours at 110 degrees, (depending upon how thick), flipping muffins over every couple of hours. Poke more holes on bottom if needed. 

Serve as is, or spread with a light layer of honey or cashew sauce, or fruit "syrup"  and sprinkle with cinnamon.  To speed the dehydration process, slice muffins in half.



Upcoming Events - Click on Links Below to RSVP

****March 11th Meetup

****March 22 Water Kefir Lab/Workshop
More Info Here

Rawfully Tempting Places 

More RAWcipes

Demos and Workshops

NJ/NY/PA Monthly Meetup

Additional Workshops

Please contact me if you are interested in a Rawfully Tempting Workshop - group or one-on-one.

Want to host and event?

Invite 5 friends, and you get workshop free! (Does not apply to materials for WK Workshop).

Workshop Location: Skillman, NJ. 



We Hope You Have a Rawfully Tempting™ Day!



Many Blessings,





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