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 a little time, I had been browsing on the web last week. Looking to find new, exciting tips, inspirational recipes that I’ve never tested before, to amaze my family with. Hunting for a while yet could not come across any interesting stuff. Just before I thought to give up on it, I came across this scrumptious and easy dessert simply by chance on Suncakemom. It seemed so scrumptious on its snapshot, it called for prompt actions.
It had been not so difficult to imagine just how it is created, its taste and just how much boyfriend might like it. Mind you, it is extremely easy to delight the guy when it comes to puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the website and then used the step-by-step instuctions that were coupled with superb pics of the operation. It just makes life much easier. I could suppose it is a bit of a hassle to shoot photographs in the midst of cooking in the kitchen as you may typically have gross hands so I highly appreciate the effort and time she put in to build this blogpost and recipe easily implemented.
Having said that I am encouraged to present my personal formulas in the same way. Many thanks the idea.
I was tweaking the initial formula to make it for the taste of my family. I can say that it was a great outcome. They loved the flavor, the structure and loved getting a delicacy such as this in the middle of a hectic workweek. They quite simply asked for more, more and more. Hence next time I am not going to commit the same mistake. I’m gonna multiply the quantity to keep them delighted.
The original Almond flour muffin is provided by 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.