I am a big fan of those muffins as their texture is so pleasantly tender you could not know they are gluten-free, dairy-free and vegan.
You can even leave them in your freezer as they still and have them latter on!
🌰🌰🌰🌰R E C I P E 🌰🌰🌰🌰
Scrap one Tonka bean to get half a teaspoon of powder.
Put 60g of nuts in a robot/mixer and mix them for a few seconds.
Add 60g of our organic chestnut gluten-free flour + 30g of rice flour + 30g of potato starch + a quarter teaspoon of soda powder + the powder from your Tonka bean + a pinch of sea salt.
Mix everything for several minutes until well combined.
Melt 30g of coconut oil and add to the mixture.
Mix and pour in another bowl.
In a third bowl mix 100ml of soja milk with 200g of our organic chestnut cream “ crème de marron" (https://chestnutcheeks.com/products/chestnut-cream). Add 1 teaspoon of cider vinegar.
Cut 100g of figs in small pieces and add them to the soja/chestnut mixture.
Add this mixture to the first one and mix with a spatula.
Pour in individual muffins cups (till two thirds of the cup).
Put in oven (180C) for 20 to 25mn.
The perfect sweet treat.
Recipe by @noyauetpepin