Coconut Muffins

MAKES 8-10 MUFFINS

• Gluten Free

• Dairy Free

INGREDIENTS

For the cake

• 1/2 cup buckwheat flour

• 1.5 cups almond meal

• 3/4 cup desiccated coconut

• 1 tsp baking powder

• Pinch of pink salt

• 1/2 cup melted coconut oil

• 1/2 cup almond milk

• 3 eggs

• 1/2 cup rice malt syrup

• 1/2 tsp vanilla

For the icing

• Cacao butter

• Juice of 1 lemon

• 1 tbsp coconut sugar

• Spinkle of cinnamon

METHOD

1. Preheat oven to 180 degrees celsius.

2. Combine buckwheat flour, almond meal, coconut, baking powder and salt in a mixing bowl.

3. Combine coconut oil and rice malt syrup in a bowl and mix together.

4. Add eggs, almond milk, vanilla and coconut oil/rice malt mixture to the dry ingredients and stir until combined.

5. Spray your muffin tin with some coconut oil and evenly spoon out mixture.

6. Bake in preheated oven for 20 mins.

7. While cake is in the oven, prepare icing by combining cacao butter, lemon juice, coconut sugar and cinnamon on low heat on the stove - (once combined, your icing mixture will look like melted butter). Pour it into a bowl and set in the fridge for about 15-20 mins. When it is set it will go back to being a hard butter like consistency.

8. Once muffins are cooked and cooled, spread the icing on the top of your coconut muffins. Top muffins with extra coconut and some edible rose petals for decoration!