Cupcakes with Raspberry Cashew Frosting



3 tbsp flaxseeds
6 tbsp water
1 cup oats
1/2 cup wholewheat flourDSC08084
4 tbsp lucuma powder (optional)
1/2 plant milk
1/4 cup olive oil
2 tbsp baking powder
vanilla extract
1/4 cup maple syrup
1/2 cup blueberries or currants (optional)

For the frosting:

1 cup cashews (soaked in water for at least 3 hours or over night)
1 tbsp maple syrup
vanilla extract
3 tbsp raspberry puree
3 tbsp coconut oil



Blend flaxseeds into a flour and leave them to soak in water for 10 minutes. With a spoon mix all ingredients into a dough. Pour into muffin forms and bake for 30 minutes at 350 degrees Fahrenheit.

For the frosting: Blend all ingredients until smooth. Let the cream cool down in the fridge for at least 30 minutes. Top the muffins with the frosting and with fresh berries. Enjoy!