Maple-Orange Cashew Frosting
- 3/4 cup raw cashews + 2 cups boiling water
- 2–3 tablespoons maple syrup, to taste
- 1 tablespoon melted coconut oil (use refined for a non-coconut taste)
- 3 teaspoons fresh orange juice
- 1 teaspoon orange zest (or more, to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2–4 tablespoons water, only as needed
- 1 3/4 cup gluten-free oat flour* (or any flour of choice)
- 1/4 cup coconut sugar (or cane/turbinado sugar; make sure it’s finely ground)
- 1/4 cup oats
- 2 tablespoons baobab powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely ground sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (or cranberries/gogi berries)
- 1 cup unsweetened vanilla almond milk (or any dairy-free milk)
- 1 cup grated carrot (about 3 medium-sized carrots; no peeling necessary)
- 2 tablespoons maple syrup (or brown rice syrup/agave nectar)
- 2 tablespoons melted coconut oil * (or swap for 2 tablespoons plain applesauce)
- 2 teaspoons vanilla extract
- Start by making the frosting – totally optional!
- Add cashews to a bowl, then pour 2 cups boiling water over the cashews and let soak for 20 minutes. Drain and rinse cashews, then transfer to a high-speed blender/foodprocessor, along with all of the other frosting ingredients. Blend until smooth, adding 1 tablespoon of water at a time, only as needed. Transfer creamy frosting to a small bowl and set aside.
- Preheat oven to 375 degrees F. Line a muffin/cupcake pan with liners (or grease with nonstick spray/coconut oil).
- In a large bowl, whisk together dry ingredients, including raisins.
- In a separate bowl, combine all wet ingredients. Add wet mixture to dry using a wooden spoon, and mix until just well combined. Scoop approximately 2 spoonfuls into each lined cup.
- Bake 18-20 minutes or until a toothpick comes out clean. Allow to cool for 10-15 minutes. Frost the muffins if you please!
- Store leftovers in refrigerator.
- Changing the flour may alter the recipe; I’ve only tried it with oat flour.
- If using coconut oil, make sure all other wet ingredients are warm/room temperature to prevent oil from hardening. Use refined coconut oil if you prefer a non-coconut taste. Can also sub applesauce for equal ratios canned pumpkin.