Sticky Fig & Mulberry Muffins with Butterscotch-Style Sauce

Dairy-free, Vegan (Opt), Gluten-free (Opt)

Cook Time1 hour

12 Servings
 


A dessert that is decadent and super sticky, Sticky Fig & Mulberry Muffins with Butterscotch-Style Sauce are vegan and gluten-free and will have everyone wanting more.

Recipe by Ashleigh Calder @innerpickle_

INGREDIENTS

  • 200 G Organic Dried Figs*
  • 50 G Organic Dried Mulberries*
  • 3/4 Cup Boiling Water
  • 125 G Vegan Butter Melted
  • 2/3 Cup Organic Coconut Sugar*
  • 2 Tbsp Organic Rice Malt Syrup*
  • 1 Tbsp Vanilla Essence
  • 1 1/2 Cup Gluten-Free Self-Raising Flour*
  • 1/3 Cup Soy Milk

For the Sauce

  • 300 Ml Coconut Milk
  • 1/2 Cup Organic Coconut Sugar*
  • 1/3 Cup Organic Rice Malt Syrup*
  • 3 Tsp Arrowroot Starch

METHOD

  • 1. Preheat the oven to 170C, and lightly spray a 12-hole muffin pan. Cover the figs and mulberries with the boiling water and set aside to soak.
  • 2. Using electric beaters, beat the sugar, butter, rice malt syrup and vanilla essence until smooth. Transfer mix to a food processor, adding the figs and mulberries with the water, the flour, and milk, and pulse gently until well combined and fruit is roughly chopped.
  • 3. Spoon the mix into the lightly greased muffin tins, filling each about 2/3 – 3/4 full. Bake for 18 – 20 minutes or until a skewer comes out clean! Allow to cool in the tin for 20 minutes.
  • 4. Meanwhile, whisk the coconut milk, coconut sugar, and rice malt syrup in a small saucepan over a medium heat. Sift in the arrowroot starch, reduce the heat to a low simmer and stir occasionally for around 15 minutes or until gently thickened.
  • 5. Serve the muffins warm with a drizzle of the sauce. Enjoy it with your favourite vanilla ice-cream for an extra special treat!

Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @innerpickle_ for more great recipes.

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