These muffins with cream are so delicious! And you don't notice at all that a vegetable has crept into them. Can you guess which one?
You will find the recipe and the answer below.
RECIPE FOR GLUTEN-FREE MUFFINS WITH CREAM
6 pieces.
INGREDIENTS:
- 3 ripe bananas
- 2 1⁄2 dl cauliflower, in florets
- 3 1⁄2 dl chestnut flour (other gluten-free flour can be used)
- 100 g. almonds, roughly chopped
- 2 tbsp. tahin
- 1 tbsp. coconut syrup
- 1 tbsp. blue poppy seeds
- 1 tsp. cinnamon
- 1⁄2 tsp. cardamom
- 1 nip salt
CREME:
-
4 dl cashews, soaked for min. 1 hour
-
1–1 1⁄2 dl coconut milk
-
1 tsp. vanilla powder
- 1/2 tsp. Brain blend
COURSE OF ACTION:
Add all the ingredients to the muffinsinew, except for the almonds, in a food processor and run it to a even consistency. Stir in the almonds and spread the dough in muffin tins.
Bake them at 175 degrees for 40 min.
Put all the ingredients for the cream in a food processor and run it to a smooth consistency.
Allow the muffins to cool completely before use they are topped with the cream.
Serve with a hot cup, e.g. Brain blend.