CHERYL'S BLUEBERRY MUFFIN CAKE

Cheryl Thurston-Bartholomew of New Mexico made this delicious cake with blueberries.  You can find her here on Face Book too and you will find out how lovely she is.

She posted this recipe on my Face Book Group, Dr. Sebi Mucusless Diet and said this about the recipe,  "This is the second time I've made this and it taste sooooo yummy. The first time I did not understand the importance of using Perrier instead of spring water. Sure does make a huge difference!!"

She learned, created and amazed us in the group with her excitement about the new diet.  Bravo Cheryl.  She made hers in a glass cake pan, but I have shown you in this recipe how you can  make them in cupcake wrappers for any occasion. 

Ingredients

• 2 cups Garbanzo flour,
• 1.75 cups of spelt flour
• 1/4 cup of approved oils
• 1.5 cups of Sparkling Water (Perrier is good)
• 1/2 cup plus 3 tablespoons of agave,
• 1 tablespoon of date syrup
• 1 teaspoon of sea salt
• 1/2 teaspoon of cloves
• 2 cups blueberries.
• Date Sugar
  

Makes 12 cupcakes

Directions:

Place the flours, salt and cloves in a food processor and pulse.  Add in the oils, date syrup and agave slowly and then add in the Sparkling water.   Pulse again.

Add in the blueberries and pulse lightly.  Place the cupcake holders in the cupcake pan and fill each one evenly. 

Place in a preheated 350 degree oven for 25 to 30 minutes.  Test for doneness with a toothpick.

After the cupcakes are done, remove from the over to cool.  After they are cool, slightly spritz with some water and sprinkle with some date sugar.  Do not soak the tops.  You could also thin out some agave and spread lightly on each cupcake and then add the date sugar.

NOTE:  The poster's recipe was slightly different and did not include date syrup or sugar.  They used all agave and nothing sweet on top.  She also use a glass baking dish and baked the cake for 50 to 55 minutes.  You could also mix the batter by hand in a bowl with a wooden spoon, if you do not have a food processor.