Tea Infused Vegan Spelt Muffins with Blackberry Coconut Frosting
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Serves: 12
Ingredients
  • 2 cups wholemeal spelt flour
  • 1 cup of coconut sugar
  • pinch salt
  • 4 tsp baking powder
  • ½ cup grapeseed oil
  • 6 TBSP coconut yogurt (plain)
  • ½ cup herbal tea (strong)
  • 1½ tsp vanilla extract
  • FROSTING:
  • 1 cup of coconut yogurt
  • ⅓ cup cashews
  • ¼ cup blackberries
  • 1 TBSP maple syrup
  • 1 TBSP coconut oil
Method
  1. Preheat oven to 200 C
  2. Make your tea by boiling some water in a kettle. Measure out ½ cups worth of boiling water and place two herbal tea bags into sit and brew. Allow to cool slightly before adding to the muffin mixture.
  3. In a bowl sift together your spelt flour, coconut sugar, salt, and baking powder. Mix to combine
  4. In a separate bowl add your oil, yogurt, herbal tea, and vanilla and mix very well until the yogurt has mixed through the mixture evenly.
  5. Pour your wet ingredients over your dry ingredients and mix together to combine. Do not over mix.
  6. Divide your mixture evenly in a lightly greased or lined muffin tin of choice.
  7. Bake for 15 - 20 minutes at 200C or until a toothpick comes out clean.
  8. Allow to cool before adding frosting.
  9. For the frosting, place all frosting ingredients in a blender and blend until smooth
  10. Transfer to a container and place in the fridge to set for 1-2 hours, it should go a little hard. Spoon over muffins or pipe over muffins. Enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/tea-infused-vegan-spelt-muffins-with-blackberry-coconut-frosting/