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 most recently have a little time, I had been searching on the web a few days ago. Looking to find fresh, stirring ideas, inspirational meals that I’ve never tried before, to astonish my family with. Searching for a while unfortunately couldn’t come across any interesting things. Just before I wanted to give up on it, I ran across this yummy and easy dessert by accident on Suncakemom. It seemed so delicious on its pic, that required fast actions.
It had been easy to imagine how it’s made, how it tastes and how much my hubby might want it. Actually, it is quite simple to impress the man when it comes to cakes. Anyhow, I visited the webpage and simply used the step-by-step instuctions that had been accompanied by great shots of the operation. It just makes life much easier. I could suppose it’s a slight inconvenience to shoot photographs in the middle of baking in the kitchen as you may normally have sticky hands and so i sincerely appreciate the effort and time she put in for making this post and recipe conveniently implemented.
Having said that I’m inspired presenting my own, personal recipes similarly. Appreciate your the thought.
I was fine tuning the initial formula create it for the taste of my loved ones. I must tell you it turned out a great success. They prized the taste, the thickness and loved having a sweet like this in the midst of a lively week. They basically demanded lots more, many more. So the next occasion I am not going to commit the same mistake. I am likely to double the volume to make them happy.
The Almond flour muffin originally from 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.