Ingredients:
- Blanched or raw almond meal, 300grams (approx.)
- Eggs yolk, 2 (keep whites for an omelette)
- Coconut milk, roughly 100ml (enough to make consistency thick like batter)
- Cinnamon powder, 1 teaspoon
- Blueberries or diced fruit of you choice (1/2 cup)
- Spray oil (EVOO)
Method:
- First pre-heat oven to 180 degrees
- Weigh ingredients
- Grab a large bowl and combine all dry ingredients therein
- Separate eggs and add to dry mix along with coconut milk
- Combine with a wooden spoon and then add fruit
- Spray tins and spoon in the mixture, keeping in mind almond meal doesn't rise like flour so add mixture to top.
- Bake for roughly 15 mins.
- Grab a skewer and poke into the middle of muffin, if it comes out clean, muffins are ready. Easy as.
- Double or triple the recipe and buy 2 extra tins to make a large batch at the start of the week. They freeze up fairly well
Makes: 12-15 (approx.)
Prep/cook time: 30 minutes
Notes:
- Gluten free
- Dairy free
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