It’s a cross between a friend and a muffin! Paleo style of course. Great breakfast or snack on-the-go.
Makes 6 and can be frozen.
Preheat your oven to 200’C. Allow approximately 20 minutes for it to heat up.
Brush your cup cake or muffin tin with melted coconut oil and add a piece baking paper to the base to help them come out easily.
1 tbs coconut flour
60g almond or hazelnut meal
60g chopped hazeluts or e.g. pistachios
1 tsp cinnamon
1 tbs cacoa powder
Rind of half an orange (could use lemon or lime)
150g coconut oil (or 1/2 cup for fruffins and 1 tbs for brushing tin)120g fresh or frozen and defrosted pitted cherries (could use any berries)
6 tbs 120g date paste
3 eggwhites (use the yolks in with your eggs or add to a smoothie)
1/8 tsp (aka pinch) salt
In a bowl mix the coconut flour, nut meal, nuts, cinnamon, cacao, and orange rind. Add to this and mix well the 1/2 cup melted coconut oil, berries and the date paste.
Whisk the eggwhites with the pinch of salt until it forms peaks that hold their form. E.g when you lift the whisk out it holds to the whisk. Gently fold through about 1/3 of the nut mix and repeat twice more until all the nut mix has been combined with the eggwhites.
Divide the mixture evenly over the 6 muffin tins and bake for 20 minutes. Once cooked remove from the oven and allow to cool in the tin for about 5 minutes before removing.
Date Paste can be made by mixing pitted dates with half the amount of water. E.g. 1/2 cup pitted dates blended with 1/4 cup water. This will last in the fridge in a sealed container for up to 2 weeks.
You can ‘ice’ these if you like with e.g. a combo of coconut cream, date paste, vanilla and the juice from the berries or coconut oil and cacao powder with some date paste.
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