Gluten Free Lemon, Chia and Poppy Seed Muffins with Cashew Nut Icing February 14 2015 by Simone Denny
Gluten Free Lemon, Chia and Poppy Seed Muffins with Cashew Nut Icing
Gluten Free, Refined Sugar Free, Dairy Free
Makes 9 muffins
These healthy little muffins are quick to make and are a nice combination of tangy lemon and sweet creamy cashew icing.
2.5 cups of Ground Almonds
1/3 cup of Maple Syrup (or sweetener of your choice)
2/3 cup of Coconut Oil
2 medium lemons (zest and juice)
1 tablespoon of Chia Seeds + 1 tablespoon of water
1 teaspoon of Baking Powder (gluten free)
2 tablespoons of poppy seeds
3/4 Cup of raw cashews (soaked)
2 tablespoons of maple syrup (or sweetener of your choice)
2 tablespoons of coconut milk
1 heaped tablespoon of coconut oil
1 tablespoon of lemon juice
Pre-heat oven to 170C
Generously grease a 9 hole muffin tin with coconut oil.
In a large mixing bowl add almond, baking powder, poppy seeds and lemon zest then set aside.
In a cup mix 2 tablespoon of warm water with 1 tablespoon of chia seeds, set aside.
Heat coconut oil over low heat until melted, add maple syrup.
In a small bowl beat the eggs and add the lemon juice.
Combine almond mixture with coconut oil, maple, chia mixture, egg and lemon juice, mix well.
Pour muffin mixture into muffin tray and bake for 15 - 20 minutes (until golden)
Remove from oven and allow to cool slightly. Remove muffins and allow them to cool on a baking rack
Soak cashews in water for at least one hour prior to making
Add all ingredients into a food processor - blend until smooth and creamy (this may take some time to get to the right consistency)
Once muffins have cooled ice with the cashew icing.
Optional - decorate with coconut flakes.