Berry & fig skillet muffin
PREP + COOK TIME 40 MINUTES SERVES 6
40g dairy-free spread
1 teaspoon vanilla bean paste
1 cup (230g) fresh dates, pitted
1 tablespoon ground cinnamon
2 teaspoons finely grated ginger
1 cup (120g) almond meal
400ml can coconut cream
1½ teaspoons gluten-free baking powder
⅓ cup (45g) gluten-free self-raising flour
8 eggs
¼ cup (90g) honey
10 fresh cherries, plus extra to serve
1½ cups (420g) coconut yoghurt
250g mixed fresh berries
2 medium fresh figs (120g), halved
1 Preheat oven to 200°C/180°C fan. Grease a 1.5 litre (6-cup) skillet or ovenproof dish with a little of the dairy-free spread.
2 Process vanilla, ½ cup (125ml) water, dates, cinnamon, ginger, almond meal, coconut cream, baking powder and flour until smooth.
Whisk the eggs in a large bowl until light and frothy. Add the cinnamon mixture to egg; stir gently to combine. Pour into skillet.
