My mission was to make a gluten, dairy and sugar-free muffins. Last week, I made some muffins which were close so I used that base recipe and replaced the normal flour with a mixture of gluten-free flour and almond meal. I added strawberries because I had them in the fridge and the muffins turned out wonderfully.
Then I decided I wanted to try a coconut cream frosting and I know muffins don’t usually have frosting but these ones do. Again, I was determined to make this frosting without added sugar and I managed it. I whipped up the coconut cream until it was stiff, then, separately I pureed strawberries and dates in my trusty Cuisinart Mini Processor and added them to the cream. You could certainly add a little Stevia (made from the South American sweetleaf plant) if you want it sweeter but I don’t think it is needed. Both Dario and Adriano have eaten some and they approve wholeheartedly.
I set up the muffins, pre-frosting, in front of our lounge window looking out over the ocean and just as I got ready to snap the photo, the rain came down in buckets. From sunshine to rain in zero seconds. I stared for a moment at the wet window blocking the sea view and then took the photo anyway. This is the result below.