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Spongy, moist and light. (The non gluten free version pictured above, but looks VERY close!)
1 1/2 cup almond flour/meal (finely ground blanched almonds - purchased)
1/4 cup cocoa powder (or carob powder) Visit Carob vs Chocolate for health info
1 tsp aluminum free baking powder
2 organic free range eggs (or 2 'flax' eggs)
1/4 cup vegetable oil (I use canola for omega 3 - see health article on canola)
1/4 cup your choice of milk (I used almond)
1/4 cup agave nectar or maple syrup
1 to 2 Tbsp coconut flour
2 to 4 Tbsp water as needed
1 Tbsp marg (optional)
1/4 tsp almond flavoring
3/4 cup coconut flakes (medium or fine)
Variation - omit above filling and just use a maraschino cherry!
Preheat oven to 350°F. Combine all (except filling ingredients), mix well into a smooth batter. Spoon into prepared 12 muffin tins (I used paper cups). Combine filling ingredients and make into 12 balls. Place balls into muffins, pressing down to hide them in the batter. Bake at 350°F for 20 to 25min. Serve cool.
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