INGREDIENTS

Base:

• 1.5 cups wholemeal flour

• ½ cup almond meal

• 1 tsp baking powder

• ½ tsp bicarb of soda

• 1.5 tsp cinnamon

• ¼ tsp nutmeg

• ½ cup roasted hazelnuts

• ¼ cup olive oil

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ½ cup almond milk

• 1/3 cup raisins

• 2 red apples

•  1 tblsp flax meal

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METHOD

1. Preheat oven to 180 degrees celcius and prepare a 12 hole cupcake tray, I use a cinnamon one as they are great at not sticking

2. Spread out hazelnuts of baking tray and in the oven for half an hour, once they darken, take then out and place in a tea towel, rub roughly to get loose outer skins off, don’t worry if they all don’t come off

3. To crush the nuts you can either do it in a blender but sometimes I find that can be too fine so I like to place them in a plastic bag and fold with the tea towel again and then using a rolling pin crush/smash them into pieces

4. Mix all the dry ingredients together in a large bowl

5. Mix the wet ingredients in a bowl and gently mix into the dry ingredients, don’t over mix roughly

6. Peel and core the apples, then chop into small pieces

7. Mix the chopped apples and raisins into the mixture, and if it seems too dry add a little more milk

8. Fill each cupcake hole ¾ with the mixture and sprinkle with a little cinnamon on top

9. Bake for 20 minutes until the have risen and browned and then rest in the tin until cooled

10. Remove from baking tray and enjoy!