Recipe by Natasha Corrett
Chia + Flax Carrot Cake Muffins
Serves 2
Time: 50 mins
Ingredients
- 2 tbsp Bioglan Superfoods Chia + Flax
- 6 tbsp water
- 100ml coconut blossom syrup or agave
- 60ml Bioglan Superfoods Coconut Oil, melted
- 125ml tinned coconut milk
- 80g apple purée
- 70g coconut cram (the cream off the top of the tin)
- 1tsp vanilla extract
- Zest of 1 lemon
- 175 grated carrot
- 140g gluten free flour
- 100g almond flour
- 1/2tsp Himalayan salt
- 1/2 tsp xantham gum
- 1.5 tsp bicarbonate of soda
- 70g chopped dates
- 50g chopped pecans
- 100g coconut yogurt or milk
- 150g vegan butter
- 4 tsp powdered sugar
- ½ vanilla pod or ¼ tsp extract
Method
Pre-heat oven to 175 degrees.
Line your muffin tray with cases.
Grind up the Bioglan Chia + Flax in a spice grinder or blender.
Weight out your gluten free flour, almond flour, salt, bicarbonate of soda and xantham gum into one bowl and mix together.
In a separate bowl add your ground chia seed to the water, mix and leave to soak for 1-2 minutes till it becomes a thick gloopy texture. Mix in the coconut blossom syrup (or agave), coconut milk and apple purée till smooth. Then add the coconut oil - make sure it's no hotter than tepid when you do this. Once mixed stir in the lemon zest and grated carrot.
Slowly stir in the dry ingredients to your wet until completely incorporated then mix in the chopped dates and walnuts.
Spoon the mixture into the 12 muffin cases making sure the batter reaches the top of the case. It is approximately 2 heaped tbsp per muffin.
Put into the preheated oven for 30-35 minutes until they become a dark brown colour. If you test with a skewer it will still have a little moisture on it, it won't come out completely clean.
Leave to cool for at least 4 hours, this is because the muffin will stick to the paper case and not pull away cleanly (the joys of gluten free vegan baking!).
Blend together the icing mixture until creamy texture and smear over the top of each muffin with a pallet knife- sprinkle dried fruit, sesame seeds or chopped nuts over the top.