A healthier dose of Easter happiness (that we love any time of year)
- 200 gms almond meal (2 cups)
- 55 gms tapioca flour (1/2 cup)
- 18 gms coconut flour (2 tbsp)
- 2 tsp baking powder (gluten free)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 eggs
- 60 ml coconut oil - measured melted (1/4 cup)
- 83 ml honey (1/3 cup)
- 2 scoops of forté-life (choc, vanilla or pure)
- 1 apple
- 1 orange (optional)
- 3/4 cup sultanas
For the crosses
- 1/2 cup cashew butter
- Preheat oven to 180-degrees Celsius and line a 12-cup muffin tin with liners or baking paper.
- Combine the almond meal, tapioca flour, coconut flour, baking powder, salt, spices and sultanas in a large mixing bowl.
- Zest the whole orange and add the zest to the dry ingredients. Do not discard the orange.
- Core and dice the apple into small pieces (about 5mm) and add to the dry ingredients. Set the dry ingredients aside once you've done this.
- Cut open the orange and squeeze out 1/4 cup of fresh orange juice into a separate bowl (including bits of pulp and orange flesh is fine, just make sure there are no seeds).
- Add the eggs, melted coconut oil, honey and forté-life to the orange.
- Pour the wet mixture into the dry ingredient mix and combine until smooth.
- Divide the mixture evenly between the 12 muffin cases. Bake the muffins for approximately 25 minutes, or until the tops turn a deep golden brown and the centre of the muffins feel firm to touch.
- Allow the muffins to cool to room temperature before piping on the crosses.
- When they're ready, mix the cashew butter and honey together. If your mixture is really solid, you can warm it for a few seconds on the stovetop so it's easier to use.
- Once mixed, scoop mixture into a zip lock bag/sandwich bag. Snip a corner off the bag and use this to pipe crosses over the top of the muffins. (You can also use a proper piping bag if you have one!)
- Enjoy with your favourite people