Perfect dairy, gluten and sugar free almond flour muffins. An amazing whip together and bake no-hassle thing. Yes, it exists and it is delicious!

As I lately have a little time, I was searching on the web the other day. Trying to get new, challenging thoughts, inspirational dishes that I’ve never tried before, to amaze my loved ones with. Hunting for a while yet could not discover too many interesting stuff. Right before I wanted to give up on it, I came upon this tempting and simple dessert simply by accident at Suncakemom. It seemed so delightful on its image, it called for fast actions.

It absolutely was not difficult to imagine how it is made, how it tastes and how much boyfriend will probably love it. Actually, it is very easy to delight the man when it comes to puddings. Anyways, I got into the blog and used the simple instuctions which were combined with superb photos of the process. It really makes life rather easy. I could imagine that it is a bit of a effort to take snap shots in the middle of cooking in the kitchen as you may most often have gross hands and so i pretty appreciate the time and energy she put in to build this blogpost and recipe conveniently implemented.

That being said I am encouraged to present my very own recipes in a similar way. Thanks for the idea.

I was tweaking the main recipe create it for the taste of my loved ones. Need to mention it was an incredible outcome. They loved the taste, the consistency and loved having a sweet such as this in the midst of a lively workweek. They basically wanted lots more, a lot more. Thus the next time I’m not going to make the same mistake. I am likely to double the amount to get them pleased.

This Almond flour muffin post was made possible by SunCakeMom

Measure and grind flax seed until it has flour consistency. Also ground almond to flour if necessary.

Crack and separate the eggs.

Beat egg whites until hard peaks form.

Beat yolks until they get light yellowish color.

Put a spoonful of unsweetened cocoa powder, stevia and vanilla extract with the egg yolks and mix until incorporates well.

Mix the rest of the dry ingredients ( flax seed flour, ground almond and baking powder) in a bowl.

Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully

Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.

Pour batter into the cupcake holders and if there are some ground almond in the cupboard don’t hold back!

Decorate with any toppings of preference.

Pop it in the preheated 356°F / 180°C oven for 25 minutes.

Check it after 20 minutes (depending on the oven it could be ready earlier or later.) Use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes.

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