Ingredients for frosting
- ½ Cup coconut milk
- ½ Cup coconut syrup or agave
- Pinch Himalayan salt
- 3 Tsp arrowroot powder
- ½ Tbs water
- ¾ Cup coconut oil
Method;
- Turn the oven onto 160°, and arrange muffin/cup cake cases in a tray
- Mix the flour, sugar, desiccated coconut, baking powder, chia seeds and salt in a large bowl
- In another bowl mix the apple, carrot, coconut water, coconut oil and egg yolks
- Mix the wet ingredients into the dry bowl, adding a little more water if needed
- Gently fold in the egg whites (the mixture will be on the thick side)
- Spoon the mixture into cases, bake for approximately 30 minutes (longer if needed)
- In a medium saucepan, heat together the coconut milk, coconut syrup and salt (simmer for about 10 minutes)
- In a small bowl combine the arrowroot and water, add to the milk and syrup
- Whisk vigorously to combine, bring mixture to the boil briefly (should be shiny)
- Using a hand blender gradually beat in the coconut oil
- Allow pot to cool for approximately 10 minutes
- Once cool enough place in the fridge for at least an hour (frosting will solidify and lighten in colour)
- Remove from the fridge and beat until light and fluffy
- Spread over the cooled muffins