Apricot, date and chia muffins

I can't get enough of chia seeds lately, they have so much fibre, rich in anti oxidants, omega 3 fatty acids and they're a complete protein which is perfect for those who follow a vegetarian diet. It's a shame they seem to have become so expensive though, I've noticed since i first bought a 500gm bag at my favourite organic shop the quantity has now halved and the price stayed the same!! Cheeky huh.

I've also fallen in love with dates, i had a strong aversion to them growing up. After a little Moroccan adventure a few years ago, i was lucky enough to have them reintroduced and it was love at first taste. Though its hard to get them as fresh and juicy here but alas they are wonderful and play a big part in my latest creation.

Ingredients:

1 cup wholemeal flour

1 cup rolled oats (preferably blended into a flour like consistency)

1 1/2tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

3 Tbsp chia seeds + 1/4cup water

1 400gm tin apricots chopped

1/2 cup chopped dates

1/3 cup maple syrup

2 Tbsp olive oil

2 freshly squeezed oranges

1 tsp vanilla

1. First put chia seeds and water in a bowl and set aside for 10 - 15 minutes until it becomes a gel like consistency, stir regularly.

2. Mix all dry ingredients together in a large bowl and set aside. Chop dates and then mix into the flour as this will separate them evenly throughout the mixture.

3. Add the freshly squeezed organge juice, maple syrup, olive oil and vanilla to the chia seed mixture. Mix if you need to separate the chia seeds as they sometimes form an almost solid.

4. Add wet ingredients to dry and also the chopped tinned apricots. Mix together and if it seems a bit dry add a little more water until you achieve a batter that's not too thick.

5. Bake in the oven for 15 - 20 minutes until brown on top and a pick comes out clean.

Enjoy!