Cooggies Bare Muffin Cake with Tahini & Pomegranate frosting inspired by Carolina Gelen
What you'll need:- 1 Cooggies Gluten Free Bare Muffin Mix
- 2 Large honey crisp apples (or any type of sweet red apples)
- 1 teaspoon vanilla extract- 1 tablespoon cinnamon
- 1/3 cup honey- juice of 1/2 lemon
- 1 cup rolled oats
Glaze Options:
* 4 TPS pomegranate concentrate or syrup or any berries syrup.
* 1/3 cup powdered sugar
Tahini Glaze
* 1/3 cup tahini
* 1/3 cup powdered sugar
* juice of 1/2 lemon
* water
Instructions
- Preheat the oven at 375°F or 190°C
- Wash all the apples, peel them and cut them in medium to small chunks. Mix in the lemon juice, honey and cinnamon. Set aside.
- Prepare the Bare Muffin mix as directed in the back of the pouch ( we used oat milk instead of the yogurt in this recipe) and 3 eggs instead of 1 per pouch.
Making the Glaze:
For the pomegranate glaze, simply mix the powdered sugar with the pomegranate syrup. The glaze should be runny, but still thick, it should have a similar consistency to tahini.
For the tahini glaze, simply mix the lemon juice with the tahini. That will make the tahini become all grainy. Start adding 1 teaspoon of water to the tahini at a time, and mix until the mixture becomes smooth again. Once it is all smooth, add the powdered sugar to the bowl and mix until that has dissolved. The glaze should be runny but still thick.
- Once the cake has completely cooled down, drizzle the tahini glaze all over it, then the pink pomegranate one and top 1 hour before serving.
Enjoy:)