1 cup of Organic self-raising flour sifted
2 free-range eggs
1/2 cup milk (or use alternative milks)
1/4 cup Coconut oil
3 teaspoon of NATIF Wattleseed
1/2 cup of Australian Currents
Heat the oven to 170 degrees - makes about 6-8 small dampers
Soak the Natif Wattleseeds in enough water to just cover to soften for 5 minutes
In a bowl sift the flour and mix in the Australian Currents
In a jug, whisk the eggs, Almond milk and coconut oil well until fluffy.
Pour the wet ingredients into the dry and gently fold together.
Spoon into muffin cases and bake for 20 minutes at 170 degrees.
Remove from the oven and allow to cool.
Option: Add finely chopped banana, dates or apple to the mix at the end before baking.
Option: Swirl the Natif Wattleseed syrup over the top with a blob of Cashew cream or smashed banana.