Ingredients:

• 50g Rice Flour

• 120g Ground Almonds

• 1/2 tsp. Baking Soda

• 65g  vegan butter or NUA Naturals Coconut oil

• 1.5 tsp Lemon zest

• 60g NUA Naturals Coconut Palm Sugar

• 2 Chia Eggs (2 tbsp Milled chia + 90ml water mixed)

• 20g Desiccated coconut

• 80g mixed berries (fresh or frozen)

 

 

 

 

 

Instructions:

• Preheat oven to 180C and line a muffin tray

• Beat the vegan butter,  lemon zest and sugar together.

•  Add the chia eggs and mix.

• Use a rubber spatula, stir in ground almonds, desiccated coconut, rice flour and baking soda.

• Stir in the berries

• Divide mixture into paper cases and bake for about 25 minutes or skewer inserted into the center of the cake comes out clean.

• Cool muffins and sprinkle with extra desiccated coconut on top and serve.