- 70g Organic wholemeal spelt flour
- 70g Organic Raw Cacao powder
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup Agave nectar
- ½ cup extra virgin coconut oil
- 2 eggs
- ½ tsp vanilla bean,paste
- ½ cup organic shredded coconut
- ¼ cup Inca berries
Preheat oven to 180C and line 24
mini muffin tins with papers.
In a small bowl mix together flour, cocoa, baking powder and sea salt.
In a medium saucepan over low heat, melt coconut oil. When melted, whisk in the Agave.
Pour into dry ingredients.
Stir in the eggs one at a time until fully incorporated then stir in the vanilla, Inca berries, coconut. Combine thoroughly.
I put my mix into a silicone piping bag and squeezed into prepared mini muffin tins and cook for 13 minutes or until a toothpick inserted in the centre comes out almost clean.
I had enough mix to do 33 mini muffins.
Nutrition Facts
Per 19 g Serving 73 Calories
In a small bowl mix together flour, cocoa, baking powder and sea salt.
In a medium saucepan over low heat, melt coconut oil. When melted, whisk in the Agave.
Pour into dry ingredients.
Stir in the eggs one at a time until fully incorporated then stir in the vanilla, Inca berries, coconut. Combine thoroughly.
I put my mix into a silicone piping bag and squeezed into prepared mini muffin tins and cook for 13 minutes or until a toothpick inserted in the centre comes out almost clean.
I had enough mix to do 33 mini muffins.
Nutrition Facts
Per 19 g Serving 73 Calories
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