This recipe is not only gluten free but also grain free. The almond meal adds extra protein, healthy fats and nutrients. While the coconut flour gives these muffins texture and also a good serve of fibre.
Raspberry and Vanilla Cupcakes
- December 2, 2016
- 24 cupcakes
- 15 min Prep
- 25 min Cook
- Moderate Difficulty
Ingredients
- 100g almond meal
- 125g coconut palm sugar
- 110g tapioca flour
- 55g coconut flour
- 1 tsp baking powder
- 1 tsp vanilla bean powder
- 3 large eggs
- 200mls almond milk
- 100mls olive oil
- 1 punnet fresh raspberries
Directions
- Step 1
- Preheat oven to 180°C and line a cupcake tray with cupcake wrappers.
- Step 2
- Into a large bowl add the almond meal, coconut palm sugar, tapioca flour, coconut flour, baking powder and vanilla bean powder. Make a well in the center and add the eggs, almond milk, olive oil and raspberries. Mix everything together until well combined and fill each cupcake wrapper.
- Step 3
- This mixture makes 24 cupcakes, so if you don’t have 2 trays you’ll need to bake these in 2 batches.
- Step 4
- Bake for 25 minutes until the cupcakes are firm to touch and golden brown.
