Gluten, dairy & refined sugar free! 

Sticky date muffins & butterscotch sauce… yes please! Sticky date has always been a favourite dessert of mine, but with such a sensitive stomach eating the real deal sticky date pudding leaves me in too much pain & discomfort. When a friend showed me this recipe a while back I was so excited to give it a go & tweak to suit my needs – so a big thanks to my girl Ashling!! Here is a much healthier version that will leave you feeling satisfied but not sick!

MUFFINS

• Preheat oven to 180 degrees 
• Soak 10 pitted dates in 1 & 1/4 cups of boiling water for 5 mins 
• Blend your soaked dates & water in a food processer until smooth 
• Then add:
  2 eggs
  1/2 cup rice malt syrup 
  1/2 tsp baking soda 
  1 tsp baking powder
  2 tbsp coconut oil 
  1 tsp vanilla extract 
• Blend for a minute until smooth 
• Transfer mixture into a bowl and add 1.5 cups GF flour of your choice ( I like buckwheat or brown rice flour) – combine well 
• Spoon mixture into muffin tin and bake for 20 mins

BUTTERSCOTCH SAUCE

Combine the following ingredients in a small saucepan over medium heat for 5 mins – whisk occasionally & let the mixture bubble.

• ½ cup rice malt syrup
• 1/2 cup pure organic maple syrup 
• 1/3 cup coconut cream
• 1/2 tsp vanilla extract 

Drizzle your sauce onto cooked muffins & serve with some ice cream or coconut yogurt!