Gingerbread Almond Muffins
I just adored developing this recipe for Power Super Foods, honestly I think it’s one of my favourite recipes to date.
I love anything gingerbread related and these muffins do not disappoint!
Gingerbread spiced, coconut whipped cream & sprinkled with tigernuts… delicious!
Servings: 10
Ingredients
2 ½ cups Almond Meal
½ cup Pecans, roughly chopped
1/3 cup Power Super Foods Coconut Sugar
2 tsp Baking Powder
1 tsp Ground Ginger
½ tsp Cinnamon
¼ tsp Nutmeg
Pinch of Allspice
1 Free-Range Egg (or egg substitute), whisked
1 cup Almond Milk
1 tbsp Extra Virgin Coconut Oil
½ tsp Vanilla Extract
Whipped Cream:
1/3 cup Coconut Sugar
1 tsp Tapioca
1 x 400g can Coconut Cream, chilled in the fridge for at least two hours
Toppings:
Crumbled Tigernuts
Tigernut Flakes
Cacao Crunch, optional
Method
1. Preheat oven 160 degrees fan forced.
2. Combine almond meal, pecans, coconut sugar, baking powder and spices in a bowl.
3. In a separate bowl, combine egg, milk, oil and vanilla.
4. Create a well in the dry ingredients and proceed to add wet ingredients.
5. Gently fold through the mixture until combined.
6. Divide into a well-greased muffin tin.
7. Bake for 25-30 minutes or until a skewer comes out clean and they are lightly browned.
8. Meanwhile, to prepare whipping cream, blitz coconut sugar and tapioca in a blender or coffee grinder until granules are a fine consistency.
9. Separate chilled coconut cream and liquid (retain liquid for future recipes, curries or smoothies work well).
10. Beat/whip coconut cream and blitzed coconut sugar until cream is smooth.
11. Spread coconut cream on baked muffins.
12. Top with tiger nuts and cacao crunch.