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 some time, I had been searching on the web the other day. On the lookout for new, challenging thoughts, inspirational recipes that I’ve never tested before, to amaze my family with. Looking for quite some time yet couldn’t come across any interesting stuff. Just before I thought to give up on it, I stumbled on this tempting and easy dessert simply by accident at Suncakemom. The dessert looked so mouth-watering on its photo, it called for prompt actions.
It absolutely was not so difficult to imagine how it’s created, how it tastes and how much my husband will probably love it. Mind you, it is quite easy to impress the man in terms of puddings. Yes, I’m a lucky one. Or maybe he is.Anyway, I went to the site and then used the comprehensive instuctions that had been accompanied by impressive graphics of the operation. It just makes life rather easy. I can suppose it is a bit of a hassle to shoot pics in the midst of baking in the kitchen as you may most often have sticky hands so I seriously appreciate the commitment she placed in to build this post .
With that in mind I am inspired presenting my very own formulas in the same way. Many thanks the concept.
I had been fine tuning the original mixture to make it for the taste of my family. I can say it absolutely was an awesome outcome. They enjoyed the taste, the overall look and loved having a delicacy such as this in the midst of a busy workweek. They basically asked for more, many more. Thus the next occasion I’m not going to make the same mistake. I’m likely to multiply the quantity to keep them pleased.
This was inspired by Almond flour muffins banana 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.