INGREDIENTS:
3 cups of grated zucchini
4 eggs
2 cups hazelnuts
1/4 cup coconut sugar
1/4 cup raw honey
1/4 cup of butter, ghee or lard
1/3 cup tapioca flour
1 cup cocoa powder
1 T vanilla extract
1 t baking soda
1/2 t himalayan salt
- Preheat oven to 180C
- Put muffin sized patty pans in muffin tray or use silicone muffin trays
- Grind hazelnuts in food processor or magic bullet until they are super fine or almost butter
- Finely grate zucchini (I grated them and then pulsed them in the food processor to get them fine)
- Combine ground hazelnuts, zucchini and remaining ingredients in a bowl. It will be quite runny but that's good - it makes the cupcakes nice and fudgy. I used a hand beater to mix it together
- Pour into cupcake papers and bake for 30 minutes
- Let cool completely and then serve with berries and whipped cream
They are moist and fudgy and Adoring Husband can't get enough of them!
I also made a carrot cake today from Monica Topliss's cookbook. I can show you the photo, but I can't give you any indication of what it tastes like, because it's my contribution to a barbecue this afternoon. I'll let you know if it's well received in tomorrow's post.
Time to go.
Nite all.
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