200 ml (3/4 c) coconut milk 60%;
15 ml (1 tbsp) rice vinegar;
50 ml (3 tbsp) coconut oil (at >25 ºС /77F) or grape seed oil;
60 ml (1/4 c) sugar beet syrup;
30 ml (2 tbsp) homemade vanilla extract;
40 g (1/4 c) hemp flour;
20 g (1/4 c) carob flour;
60 g (1/2 c) corn flour;
80 g (1/2 c) rice flour;
1 tsp baking powder;
½ tsp cinnamon;
½ tsp ground coriander seeds
50g raw cashew nuts.

Combine milk, vinegar, oil, syrup and vanilla.
Add the flours, baking powder and spices.
Mix well and pour the batter in muffin moulds.
Put a cashew nut in each mould.
Bake at 210ºС (410F) 15-20 minutes.

* gluten free and vegan