Flax + Chia Carrot Cake Muffins
Recipe by Natasha Corrett
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Pre-heat oven to 175 degrees.
Line your muffin tray with cases.
Grind up the Bioglan Flax + Chia in a spice grinder or blender.
Weight out your gluten free flour, almond flour, salt, bicarbonate of soda and xantham gum into one bowl and mix together.
In a separate bowl add your ground chia seed to the water, mix and leave to soak for 1-2 minutes till it becomes a thick gloopy texture. Mix in the coconut blossom syrup (or agave), coconut milk and apple purée till smooth. Then add the coconut oil - make sure it's no hotter than tepid when you do this. Once mixed stir in the lemon zest and grated carrot.
Slowly stir in the dry ingredients to your wet until completely incorporated then mix in the chopped dates and walnuts.
Spoon the mixture into the 12 muffin cases making sure the batter reaches the top of the case. It is approximately 2 heaped tbsp per muffin.
Put into the preheated oven for 30-35 minutes until they become a dark brown colour. If you test with a skewer it will still have a little moisture on it, it won't come out completely clean.
Leave to cool for at least 4 hours, this is because the muffin will stick to the paper case and not pull away cleanly (the joys of gluten free vegan baking!).
Blend together the icing mixture until creamy texture and smear over the top of each muffin with a pallet knife– sprinkle dried fruit, sesame seeds or chopped nuts over the top.