Gluten Free Cupcakes
Serves: 6
Ingredients
To make Gluten Free Cupcakes, you'll need:
- 125g almond flour
- ⅛ tsp. baking soda
- Pinch of salt
- 2 tbsp. honey
- 125 ml coconut milk, full fat
- 2 tbsp. coconut oil, melted
- 1 egg
- 100g fresh blueberries
Method
- Preheat the oven to 170°C or Gas Mark 4.
- In a large bowl mix the dry ingredients (almond flour, baking soda, and salt).
- In a separate bowl, mix the wet ingredients (honey, coconut milk, coconut oil, and egg).
- Pour the wet ingredients into the dry ingredients and mix to form a batter, then fold in the blueberries.
- Pour the batter into cake cases on a baking tray or into a greased fairy cake tin.
- Bake for 20-25 minutes, or until the tops of the cupcakes are golden brown.
- Another way to test is to poke a skewer into the cupcake. If, when you remove it, the skewer is covered in the cupcake mixture, the ingredients aren't set, and you need to keep cooking.
- When the skewer comes out clean, the cupcakes are done.
- Wait until the cupcakes are completely cool before removing them from the tin.
Nutritional Facts (Per Serving)
Calories 163 | Total fat 13.3g | Saturated Fat 8.8g | Carbohydrates 10.5g | Fibre 1.4g | Protein 2.7g
|
