Caribbean Treat Muffins – Gluten free and dairy free (can be nut or grain-free)

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I’ve made these muffins a few times recently and even took one along to a lady I meet when I’m out walking.  It was her 77th birthday earlier in the week and I just wanted to drop something by her place as a token of appreciation for making me laugh whenever I see her!  I don’t ‘do’ cards; my preferred method being a Thermie made item, so a jolly Caribbean Treat seemed just the ticket!  Here’s the recipe for this moist and moreish muffin. Tastes just fine without a topping, but even yummier with some cashew cream …

For the original recipe PDF that I tweaked and ‘thermified’, type into google:  “Caribbean Treat Muffins – Let’s Get Cooking‎”.  I’ve tried posting a link, but it doesn’t work …

 Firstly, in your dry bowl, grind speed 9 / 10-15 seconds and set aside:

  • 140g chopped, dried dates (you can use a raw or unrefined sugar, if you wish)

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Add and grind speed 9 / 10 seconds:

  • 35g almonds

Add and whizz up speed 9 / 30 seconds:

  • 170g water

Weigh and mix on speed 5 / 15 seconds:

  • 1 large carrot, cut into thick coins
  • 2 eggs
  • 65g rapeseed or other preferred oil
  • 1 tsp vanilla paste/extract

Add and mix on speed 5 / 5 seconds, then scrape down and repeat:

  • 250g gluten free flour try this one, if you like
  • 140g ground dates (or your preferred sweetener)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • Pinch salt (optional)
  • 50g desiccated coconut
  • 1 x 227g can drained, unsweetened crushed pineapple (plus 1 tbs juice from the can)

Weigh in and set to closed lid / interval position / 15 seconds, until blended in:

  • 50g sultanas

Plop the mixture into muffin cases and bake for approximately 20-25 mins, 200 deg / 180 ff.  Check that they’re cooked by poking a skewer into the centre – it should come out almost clean when the muffins are done.

Let them cool, before decorating with Clever Cook’s Cashew Frosting OR: Quirky Cooking’s Coconut Cream Topping at the bottom of this post

Top with either of the cream frostings and pop on a berry or sprinkle with some chopped nuts …

Variations:

  • For nut free, substitute the almond milk for coconut milk – see Mindful Foodie’s Coconut Milk and Flour method or Super Kitchen Machine’s Coconut Milk or Quirky Cooking’s method within this recipe
  • Instead of whole eggs, I have also been known to use 3 egg whites and/or 1 tbs ground linseeds soaked in 3 tbs hot water for 5 minutes.  You could do the same with chia seeds as an egg replacement too.
  • Replace the pineapple with 220g apples – whizz up for 10 seconds / speed 8, add a couple of tablespoons of water and cook at 90deg / 8 minutes / speed 2
  • For a grain-free version, substitute the gluten free flour for almond flour.  You could also try coconut flour – say 80g and use 3-4 eggs.  I haven’t tried this though!  If you try it, let me know how it goes!

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