• Add description, images, menus and links to your mega menu

  • A column with no settings can be used as a spacer

  • Link to your collections, sales and even external links

  • Add up to five columns

  • February 18, 2021 3 min read

    Did you know? Every item you purchase provides meals to our Feeding America food bank partners. Together, we are helping to end hunger. How cool is that!


    By Dada Eats by Samah
    Samah Dada @dadaeats


    Muffin Tops
    • 1/2 cup cashews, soaked (flash soak them for an hour in hot water, or soak overnight)
    • 1/4 cup oat milk (sub non-dairy milk of choice)
    • Juice of 1 lemon 
    • 2 tbsp maple syrup
    • Pinch salt
    • Water to thin (optional, if you’d like a thinner glaze)


    Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper. In a medium bowl, beat the two eggs. Add the melted and cooled coconut oil, maple syrup, lemon juice, and lemon zest. Mix everything together. Now add the coconut sugar and mix well. In a separate, large bowl whisk together the almond flour, oat flour, baking powder, and a pinch of salt. Combine the wet and dry ingredients. Sprinkle in the poppy seeds, add the oats and fold them into the muffin batter. 
    Using an ice cream scoop, scoop the batter out into mounds onto your baking sheet, and press them down slightly to flatten. Bake for about 30 minutes until the edges and bottom of the muffin tops are golden brown. Let cool before glazing. 
    To make the glaze: combine all ingredients in a high-speed blender and blend on high until completely smooth. Transfer the glaze to a bowl, and drizzle or glaze the muffin tops when they’re mostly cooled. Top with extra poppy seeds!


    Don't forget to subscribe below for Samah's upcoming new recipe posts!

    Samah Dada
    Founder, @DADAEATS
    NBC TODAY Show Digital Host, #Cooking with Samah Dada


    Meet Dada Eats:


    I grew up in Newport Beach, California and spent part of high school there and in London, England. I think I owe it to London for making me the foodie that I am today – from hole in the wall Indian joints to some of the most incredible Sicilian style pizza I’ve ever had, London’s foodscape was transformative for my palate. After moving back to California to spend my final two years of high school, I attended UC Berkeley (goooo bears) where I was completely engulfed by the amazing gastronomy in both the windy city and Berkeley itself. Living and studying so close to a city as amazing as San Francisco, not to mention in eating distance of some of the best food I’ve ever had (I’m looking at you Chez Panisse, Vik’s Chaat House, Ici Ice Cream, Bi-Rite Creamery…) has made me into the human “Yelp” of my friend group (and family, for that matter) that I am today.

    Fast forward to now, I am the host of NBC’s Digital Show, #Cooking with Samah Dada and feel lucky to be living and working in New York City pursuing my passion for wellness, recipe development, and food through #DADAEATS.



    Leave a comment

    Comments will be approved before showing up.