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Gluten free Bakewell hearts!

June 4, 2017

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Ingredients

  • Ground almonds (200 grams)

  • Coconut oil (50 ml)

  • 2 eggs

  • 1 bannana 

  • Xanthan gum (1 tsp)

  • Blackberries (handful)

  • Almond flakes (1 tbs)

 

Directions

  • Melt the coconut oil in a glass bowl over the pan of boiling water

  • Whisk the two eggs

  • Add the ground almonds / eggs / Xanthan gum to the coconut oil

  • Place the blackberries in the muffin molds and add the mixture

  • Sprinkle the almond flakes on top

  • Preheat the over to 180 °C – add the muffins and cook for twenty – twenty five minutes

  • Best eaten straight from the over!

     

     

     

     

     

     

     

     

     

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