Hot cross muffins

Ingredients

• 180 ml Buckwheat flour
• 180 ml Almond milk, unflavored
• 1 1/2 tbsp Melted coconut oil
• 1 1/2 tbsp Lukewarm water
• 1 1/2 pcs Bananas, mashed
• 130 ml Brown rice flour
• 3/4 tbsp Flaxseeds, ground
• 1 1/2 tsp Cinnamon, ground
• 3/8 tsp Allspice, ground
• 180 ml Raisins
• 8 g Cocoa butter
• 45 ml Cashew nuts
• 3/4 tsp Maple syrup
• 3/4 tsp Baking soda

Method

1. Soak the raisins in 1 cup warmed almond milk. Place aside.
2. Heat oven to 190C.
3. Line 8-hole muffin with paper liners.
4. Combine the buckwheat flour, spices, baking soda, buckwheat, and rice flour in a bowl.
5. In a separate bowl, mash the bananas.
6. Add the raisins with almond milk to the bananas.
7. Gently fold in the dry ingredients.
8. Mix well and spoon the batter into prepared muffin tin.
9. Bake the muffins for 20 minutes or until inserted toothpick comes out clean.
10. Remove from the oven and place aside.
11. In a meantime, make the crosses glaze; melt the cocoa butter over a steam.
12. In a food blender, combine the cashews and warm water.
13. Blend until you have a smooth paste.
14. Add the melted cocoa butter and maple syrup.
15. Blend for 10 seconds.
16. Make the crosses over cooled muffins.
17. Serve.