Ingredients
1 ½ cups (150g) almond meal (I just grined 1.5 cups of almonds on speed 10 for 30-40seconds)
¼ cup (21 g) unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range/ organic eggs
1 teaspoon vanilla extract
60 ml (1/4 cup) macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil (I used coconut butter)
60 ml milk (¼ cup) your choice of dairy, almond or soy
2 tablespoons honey or rice malt syrup
Method:
Preheat oven to 160 C – fan forced. 180 C no fan.
Combine almond meal, cocoa powder and baking powder on 3 for 3 seconds
Add the eggs, oil, milk and honey then mix on sp 5 for 10 secondsl to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or raspberry sauce.
From the Healthy Chef -
http://www.thehealthychef.com Recipe
here.Enjoy!!!
