Name: Gingerbread Muffins from Little Cooks Co.
Prep time: 20 min
Ingredients: 80g butter or coconut oil; 100g honey; 130g Greek yoghurt (or diary free alternative); 1 egg; 100ml hot water; 80g pitted dates; 80g oat flour; 80g teff flour; 80g gram flour; 3tsp ginger; 2tsp cinnamon; 1tsp bicarbonate of soda; Gingerbread men rice paper

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Ingredients

80g butter or coconut oil
100g honey
130g Greek yoghurt (or diary free alternative)
1 egg
100ml hot water
80g pitted dates
80g oat flour
80g teff flour
80g gram flour
3tsp ginger
2tsp cinnamon
1tsp bicarbonate of soda
Gingerbread men rice paper

Method

STEP 1
Preheat the oven to 170c (180c if not fan assisted).
STEP 2
Soak the dates in 100ml of hot water in a small bowl for a few minutes
STEP 3
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
STEP 4
Crack an egg into a large mixing bowl and whisk it with a fork or whisk
STEP 5
Add the date mixture (which you made step 3), yoghurt and honey. Mix thoroughly
STEP 6
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
STEP 7
Lightly grease your muffin tray and then spoon the batter equally into each hole with a tablespoon
STEP 8
Carefully cut our your edible rice paper gingerbread men 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
STEP 9
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!)