Creamy Cashew Topping:
1 cup raw cashews
3/4 cup milk
2 tsp apple puree (add more if desired)
Place all ingredients in a food processor and blend until smooth. Blend for approx 5-10min on low setting, so that the mixture can thicken. Place in fridge and use when required.
1 cup Rice Flour
1 Cup Rye Flour
2 teaspoons mixed spice or spice of your choice (ie. cinnamon, ginger and nutmeg)
2 tsp of cornflour mixed with 2 tsp water
1 cup soy milk
1/4 cup of oil (preferably sunflower or apricot something that is strong flavoured)
2 grated carrots
1/2 cup rapedura sugar
Prfeheat oven to 180 degrees
Greaseproof 12 medium sized muffin trays
Place dry ingredient in a mixing bowl, stir until combined.
Add remainding ingredient and blend until all the mixture is combined.
Spoon mixture into muffin trays and cook for 10-15 minutes or until golden.
Leave to cool. It is best to ice the muffins a couple of hours after the muffins have been baked, or preferabbly the next morning. This allows the icing mixture to harden, and the muffins to cool completely.
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