Rhubarb and Cashew Muffins



1 cup finely chopped rhubarb

¼ cup cashews, blended into a coarse consistency

¼ cup of agave nectar or honey

1 tbsp. baking powder

½ tsp. ground cinnamon

2 tbsp. extra virgin olive oil or coconut oil (¼ cup)

½ cup oat milk

1 egg

1 cup Spelt flour



Pre-heat the oven to 180C.

In a small saucepan add the rhubarb with the honey and stew for 3-5 minutes.

Leave to cool.

In a large mixing bowl combine milk, egg and oil. Add the rest of the ingredients

and mix until combined.

Spoon the mixture into a greased muffin tin and cook for 25-30 minutes.