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Rhubarb and Cashew Muffins

Rhubarb and Cashew Muffins


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.


  • 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

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