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Raspberry Muffins with vanilla and cashew cream


  • 2/3 cup of milk (almond, oat, hazelnut)
  • 1 tbsp. of ground flax seeds
  • 2 tbsp. of lemon juice
  • 1 tsp of vanilla extract or powder
  • 1/4 cup of coconut oil
  • 1/2 cup of maple syrup
  • 2 tablespoons of apple puree
  • 1 3/4 cups of gluten free self raising flour
  • 2 tsp of baking powder
  • punnet of raspberries


Combine and whisk the milk, flax seeds, lemon juice and vanilla and leave it to thicken for 10 minutes.

Mix the flour and baking powder

Melt the oil, maple syrup and apple puree in a pan on the hob

Let it cool a little then add the milk mixture

Slowly add the dry ingredients and combine

Stir through half of the raspberries (keep the rest for decorating the top of the muffins)

Put the mixture into muffin cases

Bake in the oven for 20 minutes

Leave to cool and prepare the cashew cream

Cashew Cream

  • 1┬ácup of cashew nuts
  • 1/2 cup of water
  • 3 tbsp. coconut oil
  • 2 tbsp. of maple syrup
  • 1tsp vanilla extract

Add all the ingredients to a high speed blender and blend

Put the mixture in the fridge for a while to set

Once it’s set and the cakes are cool, decorate the top of the cakes

Hope you enjoy them!

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