GLUTEN-FREE, VEGAN HOT CROSS MUFFINS

Ingredients 

Muffins

Garnish

 

Method

Muffins

  1. Preheat your oven to 160 degrees celsius fan-forced.
  2. Make your flax egg in a small bowl by soaking the ground flaxseed and water. Set aside.
  3. Blend oats in a blender or food processor until broken down to a flour.
  4. Combine oat flour, coconut flour baking powder, baking soda, cinnamon and all spice, sea salt into a large bowl.
  5. In a blender or food processor, mix the milk, maple syrup, coconut oil, flax egg, and vanilla until smooth. 
  6. Pour wet mixture into dry ingredients and use a spatula to mix well.
  7. Gently fold through your sultanas. 
  8. Spoon into the muffin cases and place in the oven.
  9. Bake for 45 minutes or until golden and form to touch.
  10. When serving, drizzle with tahini in a cross.

 

Garnish

  1. In a small bowl, stir tahini and maple syrup until smooth.
  2. Drizzle in a cross over the muffins.
  3. Sprinkle lightly with coconut flour using a tsp, or place flour into a shaker and shake overtop.