A grain free, gluten free lunchbox cupcake using honey or rice malt syrup and chia seeds, it has a light texture and freezes well.
Suitable for children with a Salicylate allergy. Failsafe, Gluten and grain, egg free/vegan if desired.
These make lovely moist muffins that will keep well for a few days without going dry. You can use more sugar if you have a sweet-tooth but I make this mix with no more than 1/3 cup of sugar and they taste sweet enough.