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Gluten-free muffins with cream

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. 

Glutenfrie muffins med creme

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

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