5 Medjool dates, pitted
1 tsp vanilla extract or powder
1/4 cup (60ml) coconut oil, melted
1/4 cup (65g) apple puree (unsweetened)
1/2 cup (50g) cauliflower, steamed and drained
1/4 cup (60ml) maple syrup
1 cup (130g) Wholesome Child gluten-free flour mix
1/2 tsp baking powder
1/4 tsp baking soda
Pinch sea salt
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Hand Blender using a food processor attachment
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Preheat oven to 180°C and line a mini muffin tray with muffin liners.
Place dates, egg, vanilla extract, coconut oil, apple puree, cauliflower and maple syrup into the processor and process until smooth
Next, add all dry ingredients and process until well combined.
Place batter into mini muffin liners and bake for 15-20 min s or until a cake tester or knife comes out clean.
Allow to cool on a rack and enjoy them plain or topped with your favourite frosting.
Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Replace the gluten-free flour mix with spelt flour. If the Medjool dates are hard, soak for 3-5 mins in hot water. Discard excess water.
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