Easy Gluten & Dairy Free snack option.
Easter brought on a pot luck lunch; so sat over coffee with my cousin we were discussing what we should take. She found these great little healthy munchies posted on her facebook feed (after several attempts to re-share the original post – clearly failed) we’ve reverted to a re-type! So thank you to whoever came up with these little beauties, the kids just loved them and making them into mini size was perfect especially for the little ones :-). But they are also adult friendly too!
I’ve changed the name from Cranberry Hot Cross Buns to Muffins because really they seemed more like a muffin, and where very light. I’ve also left out the mixture for the ‘crosses’, just seemed excessive!
The following mix made approx: 30 mini sized muffins
2 Tbsp Chia Seeds – soaked in ¼ c water (leave to stand for about 20mins)
1 c almond meal or ground whole almonds
¼ c dried dates – thinly sliced or chopped
¼ c dried cranberries – chopped
2 tsp cinnamon
1 tsp ginger (I used fresh and finely chopped it)
1 tsp baking soda
1 pinch salt
2 Tbsp apple cider vinegar
2 Tbsp oil (olive or coconut)
Preheat the oven to 180oC and oil the muffin tins or use cases
Put all the dry ingredients in a large mixing bowl and stir to combine. Add dates and cranberries.
Beat eggs add the soaked chia seeds, vinegar and oil, whisk to combined. Add this to the dry ingredients and mix well.
Divide into the muffin tins and bake. Use a toothpick to check if cooked, it needs to come out clean.
The mini sized ones took about 12mins
Medium sized muffins bake for 20 to 25 mins or until firm.
P.S. thanks so much to Janette for typing up the recipe 🙂