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 recently have some time, I had been looking on the web last week. On the lookout for fresh, intriguing ideas, inspirational meals that I have never tried before, to treat my loved ones with. Hunting for quite some time unfortunately could not discover too many interesting stuff. Right before I wanted to give up on it, I discovered this fabulous and easy dessert simply by chance. The dessert looked so fabulous on its photo, it called for rapid actions.
It was easy to imagine just how it’s created, its taste and just how much boyfriend is going to like it. Mind you, it is rather easy to keep happy the man when it comes to cakes. Yes, I am a blessed one. Or possibly he is.Anyway, I visited the website: Suncakemom and followed the step-by-step instuctions that have been combined with wonderful images of the task. It just makes life faster and easier. I can suppose it’s a bit of a effort to shoot photographs in the midst of baking in the kitchen as you ordinarily have gross hands so I highly appreciate the time and effort she put in to build this blogpost .
With that said I am inspired presenting my very own recipe in the same way. Appreciate your the concept.
I was fine tuning the initial mixture to make it for the taste of my family. I have to tell you it was a great outcome. They enjoyed the taste, the consistency and enjoyed getting a sweet such as this in the midst of a busy week. They basically asked for even more, a lot more. Thus the next occasion I’m not going to make the same miscalculation. I am gonna double the volume to get them pleased.
If you liked this Almond flour muffins banana you may find more like this at 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.