Coconut flour contains very high levels of fibre, almost double that of wheat bran. Adding coconut flour to your diet can help reduce your risk of heart disease, lower cholesterol levels and help protect against cancer and type 2 diabetes. Raw cacao contains powerful antioxidants called phenols that offer protection against cardiovascular disease.
Makes: 10 mini cakes
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Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup coconut flour
- 2½ tsp gluten-free baking powder
- Pinch sea salt
- 6 eggs
- ¼ cup raw honey
- ⅓ cup coconut oil
- 1 tsp vanilla bean paste
- ¼ cup raw cacao powder
- 1 cup raspberries, frozen or fresh, plus extra for topping
Method
- Preheat oven to 160°C. Place muffin cases in muffin tray.
- Place all ingredients (except raspberries) in food processor and blend until well combined.
- Gently stir through raspberries.
- Pour mixture into muffin cases and place another 2–3 raspberries on top of each cake.
- Bake for approx. 30 mins or until skewer comes out cleanly from centre of cakes.
- Allow to cool.
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