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our gift to you

Feed them right from the start


Hot Cross Muffins

Dairy Free Gluten Free Vegetarian

These yummy hot cross muffins are a delicious alternative to traditional hot cross buns. Hot cross buns are usually made with refined flour, caster sugar, yeast and other processed ingredients. So if you are looking for a healthier alternative for your family to enjoy over the Easter weekend, then these are a perfect choice.

Ingredients

Method


1 cup almond meal
¼ cup tapioca flour
1 tbs coconut flour
1 ¼ tsp baking powder
½ tsp ground cinnamon
¼ tsp all spice
2 eggs
¼ cup coconut sugar
¼ cup almond milk
1 tbs coconut oil, melted
½ tsp vanilla extract
¼ tsp orange or lemon zest
¼ cup raisins (optional)
Cashew cream for the cross frosting:
1 cup cashews, soaked for at least 30 mins
1 tbs maple syrup
¼ tsp vanilla extract
¼ cup + 2 tbs coconut milk
1. Preheat oven to 180C and line a muffin tray with muffin liners.
2. In a large bowl, combine almond meal, tapioca flour, coconut flour, baking powder and spices.
3. In a medium bowl, using an electric mixer, beat eggs and sugar until fluffy and light in colour.
4. Add milk, oil, vanilla and zest and beat until combined.
5. Add egg mixture to dry mixture and stir to combine.
6. If using raisins, gently fold them into the batter.
7. Pour batter into prepared muffin liners and bake for 18-20 mins or until golden brown on top and a cake tester comes out clean.
8. Set aside and let cool.
9. For the cashew cream, place all ingredients into a high-speed food processor or blender and blend until smooth and creamy.
10. Place cream into a piping bag and place in the freezer to cool down for 10-15 mins.
11. Once the muffins have cooled down and the cashew cream has set, pipe crosses onto each muffin.
12. Keep leftover cashew cream in the fridge and use as a spread, for smoothies or as a filling for creamy chocolate eggs.
13. Serving and Storing Leftovers: Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.

Tip:
For a school friendly version: Use 1 cup of seed meal (pumpkin/sunflower) instead of almond meal and replace cashew cream with apple strips (apple strips need to be placed on muffins before baking in oven). Serving and Storing Leftovers: Serve immediately or store in the fridge for up to 4 days or freeze for up to 4 months.


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