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 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.