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Monthly Archives: February 2017

Gluten free Banana-muffins-with-maple-cream-frosting

Gluten-Free Banana muffins with maple cream frosting

Ingredients:
120g CocoPacific Raw Virgin Coconut Oil
160g CocoPacific Coconut Palm Sugar
2 eggs
125ml single cream
2 tablespoons maple syrup
1 tablespoon glycerine
225g gluten-free self-raising flour, sifted
½ teaspoon gluten-free bicarbonate of soda
425g banana, mashed

Frosting:
55g CocoPacific Raw Virgin Coconut Oil, melted
125g cream cheese
275g icing sugar
4 tablespoon maple syrup

Method:
Preheat the oven to 180C. Line a 12-hole muffin tray with paper muffin cases.
In a food processor, process the CocoPacific Raw Virgin Coconut Oil and CocoPacific Coconut Palm Sugar until fluffy. Add the eggs and then slowly mix the cream, maple syrup, glycerine, sifted flour and bicarbonate of soda. Fold in the mashed bananas.
Divide the mixture between the paper cases and bake the muffins in the preheated oven for 25-30 minutes until well-risen and golden. Remove from the oven and place on a wire rack to cool.
To make the frosting, process the CocoPacific Raw Virgin Coconut Oil, cream cheese, icing sugar and maple syrup until fluffy in a food processor.
Place the frosting in a piping bag and pipe the frosting onto each muffin when completely cool.

Blueberry & Oatmeal Muffins

Gluten-Free Blueberry & Oatmeal Muffins

Ingredients:
250ml pure orange juice
60g gluten-free wheat-free porridge oats
100g caster sugar
200g gluten-free wheat-free plain flour, sifted
½ teaspoon xanthan gum
½ teaspoon gluten-free baking powder
½ teaspoon gluten-free bicarbonate of soda
½ teaspoon cinnamon
¼ teaspoon mixed spice
125ml CocoPacific Raw Virgin Coconut Oil
1 egg, beaten
1 teaspoon glycerine
175g blueberries
CocoPacific Coconut Palm Sugar, to sprinkle

Method:
Preheat the oven 180C. Line a 9-hole deep muffin tray with paper muffin cases.
Add the orange juice to the porridge oats and mix well in a bowl.
In a separate bowl, mix the sugar, flour, xanthan gum, baking powder, bicarbonate of soda and spices. Add the CocoPacific Virgin Coconut Oil, egg and glycerine to the dry mixture and mix well. Then add the oat mixture and blueberries and fold these in gently.
Divide the mixture between the muffin cases and sprinkle with CocoPacific Coconut Palm Sugar.
Bake muffins in the preheated oven for 20-25 minutes or until a skewer comes out clean when inserted. Remove from the oven and cool on a wire rack.

GLUTEN FREE RASPBERRY & WHITE CHOCOLATE CUPCAKES

Gluten Free Raspberry & White Chocolate Cupcakes

Ingredients:

175g caster sugar
1 teaspoon glycerine
150g gluten-free wheat-free self-raising flour
15g rice flour
½ teaspoon xanthan gum
1 teaspoon gluten free baking powder
20g ground almonds
35g gluten-free white chocolate drops
125ml CocoPacific Virgin Coconut Oil
50ml milk
50ml single cream
½ teaspoon vanilla extract
25-30 raspberries

 

Frosting:

225g icing sugar
60g CocoPacific Virgin Coconut Oil
70g cream cheese
1 tablespoon milk
Raspberries to decorate

 

Method:

Preheat the oven to 180C. Line a 12 hole muffin tray with paper muffin cases. Whisk the eggs, sugar and glycerine in a large bowl until thick and fluffy. Sift the flours, xanthan gum, baking powder and ground almonds into a separate bowl.

Add the dry mixture to the wet mixture and fold in the chocolate drops. Add the CocoPacific Virgin Coconut Oil, milk, cream and vanilla extract and whisk together to form a smooth batter.

Divide the mixture between the muffin cases then press 2 raspberries into the centre of each cupcake.

Bake the cupcakes in the preheated oven for 18-20 minutes until well-risen and golden. Remove from the oven and cool on a wire rack.

To make the frosting, whisk all the ingredients together in a large bowl until thick. Place in a piping bag and decorate each cupcake when completely cool.