Dairy-free carrot cake muffins

Preheat the oven to 200˚C, gas mark 6. Line a 12-hole muffin tin with muffin cases. Finely grind the linseed in a coffee or spice grinder, or by hand with a pestle and mortar. Tip into a large bowl and stir in 150ml cold water; set aside for 10 minutes, until thick.

Meanwhile, sift the flour and bicarbonate of soda into a large bowl and add the mixed spice and a pinch of fine salt. Stir in the light brown soft sugar, porridge oats, sultanas, ¾ of the walnuts and ½ the orange zest.

Once the linseed has thickened, add the melted baking block, vegan soya with vanilla and 50ml orange juice and stir with a spatula. On the fifth turn of the spatula, add the grated carrots and continue to fold until the mixture is mostly even – don’t worry if there are a few dry patches; it’s best not to over-mix it. Spoon into the cases; they will be very full. Bake for 23-25 minutes until golden. Cool on a wire rack.

For the topping, stir together the icing sugar, 2 tsp orange juice and the remaining zest. Brush this over the top of the muffins, scatter with the leftover walnuts and leave to set.