Strawberry and Cucumber Muffins with Cream

Method

1

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

2

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

3

Blend the cucumber and strawberries together to make a smoothie.

4

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.

5

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

6

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

7

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

8

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.

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