EASTER CARROT CAKE MUFFINS

Serves: 6

Packed full of grated carrots, raisins, walnuts and spices, these delicious muffins are a healthier twist on the classic carrot cake, making them an ideal treat this Easter. Made with brown rice and oat flour for higher fibre content and slow-release carbohydrates, as well as a creamy topping made from cashew nuts, you’d never guess these goodies were vegan and free from dairy, gluten and refined sugar!

EASTER CARROT CAKE MUFFINS Recipe: Veggie

Ingredients
Method

Ingredients:

240ml dairy-free milk

1 teaspoon of apple cider vinegar

150g Indigo Herbs brown rice flour

75g oat flour (whizz up oats - can be gluten-free - in a blender)

75g coconut sugar

1 teaspoon cinnamon

1 teaspoon ground ginger

¼ teaspoon grated nutmeg

1/2 teaspoon of baking powder

1/2 teaspoon of bicarbonate of soda

50g Indigo Herbs coconut oil, melted

1 teaspoon vanilla extract

2 carrots, grated

50g raisins

50g Indigo Herbs walnut pieces

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h4>For the topping

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h4> 100g Indigo Herbs cashews, soaked in water overnight

80ml full fat coconut milk

1 tablespoon melted Indigo Herbs coconut oil

3 tablespoons Indigo Herbs maple syrup

1 teaspoon vanilla extract

Squeeze of lemon juice

Walnut pieces and extra cinnamon, to decorate

method:

Preheat the oven to 280 degrees C and grease a 6-hole muffin tin.
Whisk together the milk and apple cider vinegar and set aside for 10 minutes.
Mix together the flours, coconut sugar, spices, baking powder and bicarb of soda in a bowl.
Pour in the milk mixture along with the coconut oil and vanilla. Mix to form a batter.
Fold in the grated carrot, raisins and walnut pieces. Divide the mixture between the muffin holes and spoon in to reach the top. Bake for 15-20 minutes then leave to cool.
Meanwhile make the topping by placing the drained cashews, coconut milk, coconut oil, maple syrup, vanilla and lemon juice in a high-power food processor or blender and whizz up for a few minutes until quite thick and smooth. Chill until needed.
Once the muffins have cooled, place on a wire rack/board and spoon over some of the frosting on each. Top with a walnut piece, sprinkle with cinnamon - and enjoy!

Print Recipe www.indigo-herbs.co.uk/recipe