Flourless Chocolate Patty Cakes (Cupcakes)
1 ½ cups almond meal/ground almonds, or hazelnut meal
¼ cup good quality cocoa powder
1 teaspoon baking powder (gluten free if needed)
2 teaspoons of vanilla paste or extract
¼ cup macadamia nut oil or olive oil (I used macadamia)
¼ cup full cream milk or almond or soy (your choice)
2 tablespoons organic maple syrup or honey
Preheat your oven to 160 deg. C.
Combine the almond/hazelnut meal, cocoa powder and baking powder.
Add the eggs, oil, vanilla, milk and honey, then mix well with a good spoon to form a smooth batter.
Spoon into 12 small individual patty tins or cases.
Bake for 25 minutes until risen and cooked through. They will start to crack slightly on the surface when cooked which looks nice.
Serve with Greek yoghurt or raspberry puree, or cover with chocolate icing, depending on the occasion, or serve just on their own.
If you are feeling very intolerant to gluten, lactose, or nuts etc this recipe works very well. Other substitutes can be used. e.g. For nut free cupcakes substitute almond meal for ¼ cup coconut flour, then increase number of eggs to 4, and add an extra tablespoon of honey or maple syrup.
Thanks to the Healthy Chef for this great recipe.