3 eggs (room temperature)
⅓ cup coconut flour
¼ cup coconut oil, melted
½ tsp. vanilla
¼ tsp. salt
powdered stevia; about 2 packets (equivalent to ¼ cup sugar)
½ tsp. baking powder
2 - 5 Tbsp. water (will vary due to moisture content of coconut flour)
½ cup raspberries*
Heat oven to 375 degrees F. Prepare pan with a generous amount of coconut fat.
Whisk eggs until well mixed. Stream in the coconut oil while continuing to whisk. Add the salt and vanilla. Combine.
Mix the dry ingredients together, then stir into wet ingredients except water. Add water one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients at a quick pace. Add water until the batter consistency will hold up the berries, but not be too thick. Four tablespoons is the average amount of water needed.
Gently stir in the raspberries. Divide among six muffin cups (use muffin papers). Bake for 15 - 18 minutes or until golden on top.
*blueberries are a delicious substitution for the raspberries.
powdered stevia; about 2 packets (equivalent to ¼ cup sugar)
½ tsp. baking powder
2 - 5 Tbsp. water (will vary due to moisture content of coconut flour)
½ cup raspberries*
Heat oven to 375 degrees F. Prepare pan with a generous amount of coconut fat.
Whisk eggs until well mixed. Stream in the coconut oil while continuing to whisk. Add the salt and vanilla. Combine.
Mix the dry ingredients together, then stir into wet ingredients except water. Add water one tablespoon at a time. The coconut flour will absorb the liquid from the wet ingredients at a quick pace. Add water until the batter consistency will hold up the berries, but not be too thick. Four tablespoons is the average amount of water needed.
Gently stir in the raspberries. Divide among six muffin cups (use muffin papers). Bake for 15 - 18 minutes or until golden on top.
*blueberries are a delicious substitution for the raspberries.
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