Sugar-free is misleading, of course, as dried fruit is high in sugar – but unlike refined white sugar (or agave syrup, artificial sweeteners or processed honey), it also contains fibre and vitamins. Anyway, come on – what’s life without a bit of cake? As well as being good for very little ones (make sure you chop the dried fruit finely so it’s not a choking hazard) it’s a substitute for your sugary processed snacks too, and one that doesn’t taste like the healthy option. You could use any dried fruit in this, and add mixed spice or cinnamon if you like.
Makes 18 muffins or slices
300g self-raising flour
1 tsp baking powder
3 tbsp full fat yoghurt
100 dessicated coconut, plus a couple tbsp extra for topping
Pre-heat the oven to 180C/350f/Gas 5. Prepare a muffin tray by lining with muffin cases, or a large cake tin / two loaf tins by greasing well and lining the bottom with greaseproof paper.
Set a kettle to boil; finely chop the dates and raisins and soak in boiling water while you:
- wash and grate the apples – leave the skin on and grate up to but not including the core
- melt the butter and leave to cool slightly
- mix the flour, baking powder and coconut
- in a separate bowl, lightly beat the eggs and then mix in the grated apple, yoghurt and melted butter
Drain the dates and raisins and add to the apple mixture, then stir in the flour and coconut.
Spoon into muffin cases/cake tin, and top with dessicated coconut. Bake for 50 mins – 1 hour, remove from the tin while still warm but leave to cool before removing the muffin cases.