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Raspberry Rhubarb Tapioca Pudding With Lemon Poppy Seed Muffins

9 faves
Nutrition per serving    (USDA % daily values)
CAL
708
FAT
84%
CHOL
41%
SOD
25%

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Ingredients for 6 servings

1 cup chopped rhubarb

1 cup raspberries

1/4 cup lemon juice

2 tablespoons honey

1 cup small pearl tapioca (not instant)

2 cups milk

1/4 cup honey

1 teaspoon cherry blossom extract (or rose, or vanilla)

Toasted pistachios for garnish

2 eggs

1/2 cup honey

1 cup yogurt

zest and juice of one large lemon

1/2 cup olive oil

2 tablespoon coconut oil (or melted butter)

1 cup millet flour

1/2 cup brown rice flour

1/2 cup potato flour

pinch of salt

1 tablespoon baking powder

1 tablespoon poppy seeds

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