Astrid asked me to make these for her for school snack. We had to wait a few days until I found a shop that sold rice flour – and we stumbled across a shop that stocks every single Dove Farm flour. That’s right. Every single one. The gorgeous raspberries came from the school’s biodynamic garden – the taste is simply sublime.
At the moment I’m reducing sugar and carbs, but sometimes it’s ok to have a little bit. So I only used one cup out of four of rice flour and the rest almond meal. Then I chickened out and added a half cup of Spelt to hold it all together. Next time I’m trying it without either to see if the eggs alone can hold four cups of almond meal together.
Recipe: Raspberry cacao almond muffins
Makes approx 14 regular sized muffins
- 3 cups almond meal (ground almonds)
- 1 cup rice flour
- 1/2 cup white spelt flour
- 4 tsp baking powder
- 1/2 cup sugar
- 3/4 cup cacao nibs
- 1 cup yoghurt
- 1/3 cup milk
- 4 eggs
- 1/2 cup vegetable oil
- 2 small punnets raspberries
- Heat the oven to 180°C.
- Mix the flours and baking powder into a big bowl and mix in the sugar.
- In a mixer, mix the yoghurt, milk, eggs and oil until smooth.
- Add the flour mix and mix until only just combined.
- Add the raspberries and stir just once.
- Line a muffin tray with paper patty cases and spoon in the mixture.
- Bake for 20 minutes or until cooked when tested with a skewer.
- Cool on a wire rack.
- Repeat with any remaining mixture.
Do you like my new plate? I just love it! It’s a second from Burleigh – always worth having a little rummage during sale time – make sure you sign up for their newsletter to find out when the sales are on.