Ingredients
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80g butter or coconut oil
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100g honey
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130g Greek yogurt (or dairy free alternative)
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1 egg
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100ml hot water
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80g pitted dates
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80g oat flour
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80g teff flour
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80g chickpea/gram flour
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3 tsp ginger
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2 tsp cinnamon
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1 tsp bicarb of soda
Equipment
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12 hole muffin tray
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Food processor or blender
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Mixing bowl and small bowl
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Wooden spoon
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Tablespoon
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Whisk or fork
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Sieve
Allergens
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Egg
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Dairy (optional)
Directions
- Preheat the oven to 170c (180c if not fan-assisted)
- Soak the dates in 100ml of hot water in a small bowl for a few minutes
- Measure out 80g of butter or coconut oil and add it to a blender/ food processor with the dates and hot water. Blitz until smooth
- Crack an egg into a large mixing bowl and whisk it with a fork or whisk
Add the date mixture (which you made in step 3), yogurt and honey and mix thoroughly
Sieve all of the dry ingredients into the mixing bowl (oat flour, teff flour, gram flour and spices with the bicarbonate of soda) and stir until fully combined
- Lightly grease your muffin tray and then spoon the batter equally into each hole with a tablespoon
- Carefully cut out edible rice paper gingerbread men if you are using them and then either place them on top of your muffins before cooking or wait until the muffins are cooked and make a small incision to stand them in
- Pop in the oven for 20 minutes but check after 15 minutes to make sure they aren’t going too brown (some ovens are hotter than others!)
Fun fact!
Fun fact! Ginger is a flowering plant which originated in China. The root of the plant is what is most often used in cooking (including these muffins!). It is very healthy and has been shown to help with tummy aches and sickness
Gram flour is simply chickpeas ground into flour (so very nutrient dense!). You can make your own by whizzing dried chickpeas in a blender or it is available to buy in most supermarkets (usually in the World Food aisle or Free-From aisle). Teff flour is available to buy in most major supermarkets – it can usually be found in the Free-From or Flour aisle
