These little delights are a bit of a twist on my Spiced Plum Cake.
So easy to make and speedy to get in the oven, the kids love them … and I might be quite partial to one with an afternoon cuppa too!
- 225g stewed/tinned apricots (drained from their juices) – this is about 8 whole fresh fruit
- 50g Nuttelex/vegan butter/tasteless coconut oil, melted
- 160g milk of choice
- 1 medium overripe banana
- 4 tbsp honey (use rice malt or maple syrup for the vegan version)
- 1 tsp vanilla bean paste
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 2 cups spelt flour (i do half whomeal and half white) OR 1 1/2 cups GF flour mix plus 1/4 cup almond/seed meal
- 2.5 tsp GF baking powder
- pinch Himilayan salt
- 1 tbsp coconut sugar
Into your blender/processor/nutribullet/thermo cooker place the apricots, banana, Nuttelex, vanilla, milk and syrup. Blitz until smooth (Speed 7, 10 seconds)
In a separate bowl, whisk together the baking powder, salt, spices and flour (and almond/seed meal if using).
Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.
Pour into a lined muffin tin and sprinkle with coconut sugar.
Place into preheated moderate oven and bake for about 18 minutes or until an inserted skewer comes out clean. Allow to cool for a few minutes before transferring to a wire rack.
Makes about 20 and they freeze and defrost well.