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Carrot Chia Cupcakes

From Waitrose magazine, Jan 2015. From Natasha Corrett

75g walnut halves
2tbsp chia seeds, finely grated
100ml agave nectar
125ml unsweetened almond milk
180g apple or pear puree
60ml melted coconut oil
175g grated carrot
Zest of 1 orange
140g gluten free flour (doves or bobs mill are good brands)
100g almond flour
1/2 tsp Himalayan salt
1/2 tsp xantham gum (optional, makes them lighter)
1.5 tsp bicarbonate of soda
70g dried pitted dates, roughly chopped
Frosting
250g coconut milk yogurt
1 tbsp agave nectar
1 tsp vanilla extract

Pre-heat oven to 180 deg. Line your muffin tray with cases. Toast nuts on a baking tray for 10 mins, cool & chop.

In a large bowl, mix the chia seeds with 6 tbsp water; soak for 1-2 mins until thickened. Beat in the wet ingredients, carrot & orange zest.

In a separate bowl, mix the remaining dry ingredients with with 50g chopped walnuts and the dates; gradually fold into the wet ingredients.

Spoon the mixture into the 12 muffin cases making sure the batter reaches the top of the case. It is approximately 2 heaped tbsp per muffin.

Put into the preheated oven for 30-35 minutes until they become a dark brown colour. If you test with a skewer it will still have a little moisture on it, it won't come out completely clean.

Leave to cool for at least 4 hours, this is because the muffin will stick to the paper case and not pull away cleanly (the joys of gluten free vegan baking!).

For the frosting; whip the ingredients together. Spread onto the cupcakes, scattering over the remaining chopped walnuts, to decorate.