Sticky Date Muffins & Butterscotch Sauce

MAKES 9 MUFFINS

• Gluten Free

• Dairy Free

INGREDIENTS

For the muffins

• 10 pitted dates

• 2 eggs

• 1/2 cup rice malt syrup 

• 1/2 tsp baking soda 

• 1 tsp baking powder

• 2 tbsp coconut oil 

• 1 tsp vanilla extract 

• 1.5 cups GF flour of choice (I like buckwheat)

For the butterscotch sauce

• ½ cup rice malt syrup

• 1/2 cup pure organic maple syrup 

• 1/3 cup coconut cream

• 1/2 tsp vanilla extract 

METHOD

1. Preheat oven to 180 degrees 

2. Soak dates in 1 & 1/4 cups of boiling water for 5 mins 

3. Once soaked, blend the dates & water in a food processor until smooth 

4. Then add the eggs, rice malt syrup, baking soda, baking powder, coconut oil and vanilla and blend for a minute, or until the batter is smooth

5. Transfer the mixture into a bowl and add the flour, gently mixing to combine

6. Spoon out the mixture into a lined/greased muffin tin and bake for 20 mins

7. Whilst the muffins are cooking, combine the butterscotch sauce ingredients in a small saucepan over medium heat for 5 mins – whisk occasionally & let the mixture bubble

8. Once the muffins are cooked through, drizzle your sauce on top & serve with some ice cream or coconut yogurt!