Ever since I cut out wheat and gluten from my diet, baking for others and special occasions has been challenging to say the least and some results have been outright disastrous. I’m sure anyone who has tried to bake without the traditional cake ingredients you will know what I’m talking about! That’s why, when I put this recipe together and found it really worked, I knew I needed to look no further. It contains no gluten, grains or refined sugars, my kids love them, and if you add a chocolate and creamed coconut icing, they become the perfect birthday cake replacements.
Servings:
8
Medium muffins
Ingredients
- 120g butter/coconut oil melted
- 6 Eggs whisked
- 3/4 cup coconut flour
- 2/3 cup honey/ maple syrup/coconut palm sugar
- 1/4 cup cacao
- 2 tsp bicarbonate of soda
- 1 pinch salt
- 1 tsp cinnamon optional
Instructions
- Heat the oven to 175c
- Melt the butter/coconut oil and leave to cool
- In a separate bowl, add the eggs and whisk
- Add the remaining ingredients, including the butter/coconut oil, to the bowl and mix until combined
- Fill a cupcake tin or moulds, adding a heaped tablespoon of batter to each mould
- Bake in the oven for 20-25 minutes
Recipe by Jennifer Stenfelt, CNM Nutritional Therapist.
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