Gina Sakic

Hot 'fross' muffins

adapted from Teresa Cutter

  • 180g brown rice flour (or brown rice milled in Thermomix), sprouted if possible
  • 100g macadamia meal
  • 2 teaspoons gluten-free baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 60 ml (1/4 cup) organic maple syrup or honey
  • 80 ml (1/3 cup) extra virgin olive oil or macadamia nut oil
  • 2 organic eggs
  • 80 ml (1/3 cup) coconut milk
  • 180g finely diced apple
  • 80g currants
  • Melted chocolate to drizzle


  • Preheat your oven to 160 C fan forced /320 F
  • Combine flour, salt, cinnamon, baking powder into a large bowl.
  • Add olive oil, maple syrup, eggs and coconut milk then mix through until combined.
  • Fold in apples and currants.
  • Spoon into 12 large prepared muffins tins.
  • Bake for 45 minutes or until firm to touch.
  • Remove from the oven and cool.
  • Melt chocolate then drizzle over the top before serving