This is gluten free, you can
make it grain free by using some tapioca flour in place of the gf flour. Unless
your gf flour blend is also grain free.
Makes 8
Ingredients
1 cup chopped dates
1 ¼ cups of water
60g butter
1 tsp baking soda
1 tsp vanilla extract
2 tbsp coconut/rapadura/ brown sugar
1 tsp each of ground ginger and cinnamon
1 cup gluten free flour
2 eggs
Sauce
100g butter
2 tbsp coconut sugar
2 tbsp honey
100ml pure cream
Put in a small pot and whisk on a
medium heat, bring to the boil and simmer for 1 minute until thickened
Method
Preheat oven to 180c or 170c fan
forced
Grease 8 x 125ml muffin holes in
your muffin tray.
In a small pot put the water and
dates and boil for 2-3 minutes until softened. Take off the heat then add your butter, vanilla and baking
soda, stir in. Leave to cool for 10 minutes. Add date mix to your flour, cinnamon and
ginger, give it a whisk, then add your eggs and whisk again. Pour your batter
in your 8 muffin holes and bake for 12-15 minutes.
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