Coconut Chia Muffin with Baobab Icing

1. Add 12 patty pans to a muffin tray.
2. Sift spelt flour into a large bowl then add the rest of the dry ingredients.
3. Warm the coconut butter on very low heat in a pan on the stove then add to the dry mixture along with the milk, vanilla and coconut essence.
4. Divide the mixture up evenly into the 12 patty pans in the muffin tray and bake for 20 minutes or until a fork comes out clean.
5. Let stand until they are room temperature.
6. For the icing, place the ricotta in a medium sized bowl and add in the organic baobab & raw honey. Stir well to combine.
7. Grate 1 tablespoon of orange rind on a medium thickness into the bowl (if grated too thinly the zest adds too much moisture).
8. Once you have enough orange rind, juice half the orange and stir it into the mixture.
9. Ice the muffins and sprinkle the remaining orange zest on all the muffins.
10. Enjoy!

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INGREDIENTS