Add 1/2 c. water to 2 tablespoons of Chia seeds, set aside to thicken. Then soak 1 1/2 c. assorted dried fruit chopped in 1 cup of boiling water. Cool. Stir jelled chia seeds into 1 c. of coconut sugar. Sift 1 1/2 c. Pillsbury Self-rising flour, 1/2 cup of soy flour, 1/2 teaspoon of baking soda, 1/2 t. sea salt, 1/4 teaspoon Penzeys Allspice. Thoroughly mix in fruit and water into dry ingredients. Bake in oil sprayed muffin tin filled 2/3 full in a pre-heated 350 degree oven for twenty minutes or until toothpick comes out clean. (If the batter is a little thick add a 1/4 almond milk to get the right batter consistency.