Raspberry-Filled Muffins

Combine the berry puree and Jerusalem artichoke syrup in a saucepan and place over the heat.

Warm to 40°C. Whisking constantly, sprinkle in the pectin like rain.

Bring to a boil and cook for another minute, then remove from heat and let cool slightly.

Whisk together the plant-based milk, applesauce, grapeseed oil, and Jerusalem artichoke syrup in a mixing bowl.

In a separate bowl, sift together the almond flour, rice flour, chickpea flour, and baking powder.

Fold the dry and wet ingredients together into a smooth batter.

Transfer the batter into a muffin tin and bake in a preheated oven at 160°C for about 25 minutes.