Moist, delicious AND a great protein serve.
These make a fabulous dessert served with cream or ice-cream! 🙂
In a large bowl WHISK TOGETHER:
- 4 eggs
- 1 tsp vanilla powder
ADD:
- 1.5 cups almond meal
- 1/2 cup coconut oil (melted if solid)
- 3/4 cup dessicated coconut
- 1 cup rapadura or coconut sugar
- Zest of one orange (or lemon is good too!)
SPOON into greased muffin tins or into a lined 24cm cake tin.
SPRINKLE ON TOP:
- 1/2 cup chopped almonds (or you can use flaked almonds if you have them).
Bake on 180 degrees –
Muffins will take around 15 mins. Cake will be 45 mins or more. Keep an eye on them as they will burn easily. Test them by pressing down… if they spring back, they are ready. Once cool, transfer to a wire rack.