Thứ Bảy, 26 tháng 12, 2015

Blueberry and courgette muffins with cashew icing

24 December 2015

Blueberry muffins

Blueberry muffins Photo: HONESTLY HEALTHY

These healthy muffins from Honestly Healthy are gluten-free and sweetened naturally with agave.


These recipes are perfect for baking with your children.

SERVES

6

INGREDIENTS

For the muffins
  • 45g ground almonds
  • 35g rice flour
  • 100g buckwheat flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • Pinch Himalayan salt
  • 1 egg
  • 125ml brown rice milk
  • 40ml coconut oil melted
  • 50ml agave
  • 1/2 tsp vanilla essence
  • 1/2 courgette, grated
  • 60g blueberries
For the icing
  • 260g cashews
  • 260ml water
  • 1 tbsp agave or rice syrup
  • 1 fresh vanilla pod

METHOD

Pre-heat oven to 180°C
In a bowl put the ground almonds, rice flour, buckwheat flour, bicarbonate of soda, baking powder and Himalayan salt and mix together.
In a separate bowl, whisk the eggs and add the brown rice milk then whisk in the melted coconut oil, agave, vanilla essence and mix together until combined, then mix in the grated courgette and blueberries.
Next, pour in the wet ingredients into the mixed dry flours and mix until combined.
Put muffin cases into the tin and spoon in the mixture almost to the tops of the muffin cases.
Put into the oven and bake for 20 minutes or until the skewer comes out clean. Leave to cool in the muffin tin and then transfer to a wire rack and leave to cool completely before icing.
To make the icing soak the cashews in the water. Then add the agave and blend everything together until it's a very smooth mixture. Pour out into a bowl and stir in the fresh vanilla pod seeds until they are evenly mixed through.
Source: http://www.telegraph.co.uk/foodanddrink/recipes/11790366/Blueberry-and-courgette-muffins-with-cashew-icing.html

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