This has become a favourite recipe in our house over the last month & perfect while black sapotes are in season!
Here is it! It's from the fabulous Quirky Cooking cookbook.
Ingredients
380g black sapote (peeled, deseeded)
150g spelt flour
1/4 tsp sea salt
1 tsp baking powder
1/2 tsp bicarb soda
3 tbsp cacao powder
40g rapadura sugar/coconut sugar
70g coconut oil
140g coconut milk/rice millk
1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
Method:
Preheat oven to 180degrees. Line 12 hole muffin tray and set aside.
Place all ingredients into food processor or Thermomix and blend until smooth.
Spoon mixture into muffin tin & bake for 20-30mins or until wooden skewer inserted into the centre comes out clean. Set aside to cool.
Please let me know what you think?! I have a feeling you'll LOVE these muddy pies :)