Strawberry and Cucumber Muffins with Cream

Begin by preheating the oven to 160°C (Gas Mark 3, 325°F).

Using a large bowl add the oat flour, baking powder, bicarbonate of soda and sugar and whisk together to remove any lumps.

Blend the cucumber and strawberries together to make a smoothie.

Transfer the cucumber and strawberry smoothie to the dry ingredients, add the almond milk, melted coconut oil and white vinegar and combine all ingredients together to form the cake batter.

Using an ice-cream scoop equally divide the batter into an oiled muffin tin.

Add quarters of the cucumber and bake for approximately 18-20 minutes (pierce cake to make sure it is cooked).

Remove from the oven and let muffins cool for 15 minutes.

FOR THE CASHEW STRAWBERRY CREAM:

1. Using a powerful blender add all 3 ingredients and blend together until the mixture is silky smooth (adjust sweetness by adding extra maple if desired).

2. Using a piping bag decorate the muffins with the strawberry cashew cream.