INGREDIENTS
1/2 CUP COCONUT FLOUR
1/4 TSP SEA SALT
1/2 TSP BAKING SODA
1 TSP APPLE CIDAR VINEGAR
3/4 CUP APPLE SAUCE
3 EGGS, LIGHTLY WHISKED
3 TBS COCONUT OIL, MELTED
1 SMALL APPLE, DICED
MAPLE FROSTING
3/4 CUP RAW CASHEWS
3 TBS COCONUT OIL (MELTED)
4 TBS PURE MAPLE SRYUP
2-4 TBS WATER
1 TSP FRESH LEMON JUICE
1 TSP CINNAMON
PINCH SALT
METHOD – MAKES 40
• SOAK CASHEWS 2-3 HOURS IN HOT WATER BEFORE STARTING
• PREHEAT OVEN 175 DEGREES
• COMBINE DRY INGREDIENTS IN A LARGE BOWL
• IN A SEPARATE BOWL, MIX WET INGREDIENTS
• POUR WET INGREDIENTS INTO DRY AND MIX THOROUGHLY, STIR THROUGH DICED APPLE
• 3/4 FILL MINI MUFFIN TINS WITH MIX (I USED PATTY CASES, OTHERWISE ENSURE YOU GREASE CUPS). BAKE FOR 15 MINS OR UNTIL GOLDEN & A WOODEN SKEWER COMES OUT CLEAN, ALLOW TO COOL BEFORE ICING
• TO MAKE FROSTING, BLEND ALL INGREDIENTS IN A HIGH SPEED BLENDER, ADDING WATER UNTIL SMOOTH
• STORE IN AN AIRTIGHT CONTAINER, I KEEP IN THE FRIDGE, CAN BE FROZEN
YOU COULD ADD IN BLUEBERRIES TO THE MIX, YOU COULD LEAVE MAPLE SYRUP OUT OF FROSTING & ADD VANILLA EXTRACT FOR A VANILLA FROSTING, MIGHT NEED TO INCREASE WATER