1 cup dates, chopped
1 cup hot water
1/2 cup pecan nuts, chopped (optional)
2 eggs, beaten
1 cup water
1/4 cup vegetable oil
1/4 cup honey or syrup
1/4 cup HCW Oat Flour / Rice Flour
1 cup HCW Chickpea Flour
1 tsp bicarbonate of soda
3/4 tsp salt
1. Preheat the oven to 180 degrees C.
2. Soak the oats and chopped dates in 1 cup
hot water for 15 minutes.
3. Add the nuts, eggs, water, oil and honey.
4. Sift the rest of the dry ingredients into
the wet ingredients and mix together
5. Place the batter into a greased muffin
pan and bake for 25-35 minutes. Makes
Oats & Cranberry Muffins (makes 9 muffins)
These recipes are delicious and suitable as snacks for children. The muffins are high in fibre and can be adapted to be wheat or gluten free. They can be enjoyed at breakfast or as a dessert or snack.
1 cup cake flour / HCW Gluten Free Flour Mix
2/3 cup HCW Rolled Oats / Gluten Free Rolled Oats
1/3 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup milk
½ cup mashed banana / apple puree
2 tbsp vegetable oil
½ cup HCW Cranberries
¼ cup pecans, chopped
Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
Store in an airtight container to keep fresh.