Salted caramel- Yes
Enter the hybrid muffin donut! I couldn't decide what to make so I made both. And aren't they just glorious! Minimal sugar, gluten free, dairy free- these make the perfect snack and they make a lot, so you can make them on a sunday and they can last 2 weeks!
And when I say minimal sugar, I really mean it. With only a 1/3 of a cup of sugar spread across 20 muffin donuts the only other form of sweetness comes from the dates that are used, which again, are minimal.
1/2 cup almond meal
1 3/4 cup gf free self raising flour
1 teaspoon of cinnamon
175ml of nut milk ( or other non dairy milk)
1/3 cup of melted coconut oil
1/3 cup of coconut sugar
1 teaspoon of vanilla
1 tbsp almond butter
1 tbsp date spread- or soak 3 dates in warm water and pulses to create a paste.
1 heaped teaspoon mesquite powder
1/2 teaspoon sea salt
1 teaspoon of date spread
1/2 teaspoon of coconut oil
Mixture makes approx 20 donut-muffins.
Preheat oven to 180C
Grease a shallow muffin pan.
Combine all dry ingredients in one bowl. In a seperate bowl combine all of the wet ingredients and then add wet mixture to the dry.
Mix almond butter, date spread, mesquite powder and sea salt together. If you need to wet the mixture slightly then add some melted coconut oil to get the desired consistency. I like to have it like a gooey caramel consistency.
Add a tablespoon of the donut mixture to the shallow muffin tins and then add 1/2 teaspoon of the almond butter/date mixture to the centre. Followed by a teaspoon of the muffin/donut mixture on top.
Combine the date spread and coconut oil to make a sticky glaze.
Place donut/muffins in the oven for 20mins, then remove from the oven and allow to cool for another 10 minutes before removing your donuts-muffins from the pan.
Brush glaze over the cooled donuts.