Gluten Free Easter Bake

You’ll need

• 1 packet Gluten Freedom Spiced Fruit Sourdough English Muffins
• 3 eggs
• ½ cup caster sugar
• 1 cup almond milk
• 1 cup coconut cream
• 1 teaspoon vanilla extract
• A few dollops of raspberry jam
• A handful of frozen raspberries
• A handful of dark chocolate (we use Bennetto’s Dark Chocolate & Raspberry)
• Icing sugar, to serve
• Vanilla coconut yoghurt, to serve

Method:

1. Preheat the oven to 180°C.
2. Cut the English muffins into bite-sized squares and place them in a baking dish.
3. In a bowl, whisk together the eggs, caster sugar, almond milk, coconut cream, and vanilla extract to make the custard.
4. Pour the custard over the muffin pieces and allow to soak for about 20 minutes.
5. Dot with raspberry jam, then scatter over the frozen raspberries and dark chocolate.
6. Bake for 40 minutes, or until the custard is set and the top is golden.

To serve:
Dust with icing sugar and serve warm with vanilla coconut yoghurt.