These muffins are a true celebration of colour, texture and taste.
Makes 12 muffins
For fruit sauce:
For red sauce:
You can create different flavours of muffin. Some other options include adding lemon zest, poppy seeds, any nuts, Clearspring Seeds, Soya and Cranberries or cubed apples.
Marijke De Coninck is Co Director of the International Macrobiotic School. She works as a Macrobiotic teacher, Life Counsellor and Cook in the UK and in Belgium. Her children are running a thriving macrobiotic restaurant in Ghent.
Together with her partner Oliver she is training people to become Macrobiotic Life Counsellors, Cooks and Healing Cooks in an in depth and innovative three year course.
Marijke is a sought after counsellor in the UK and abroad. She is very well known for her unique way of counselling.
Mix all the ingredients together until the Rice Malt Syrup is dissolved. Cook the Gyoza as instructed on the pack. Dip the Gyoza into the sauce. Enjoy as a side dish or with rice.
Warm the apple juice in a saucepan over medium heat. Pour the ACV into a mug. Add the rice malt syrup and mix well. Add the sliced lemon. Pour the hot apple juice and stir with a spoon. Enjoy hot.
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