A slightly more savoury dessert than the others, these delicious cupcakes are a perfect treat to share with family and friends.
Makes 6 small cupcakes
Prep: 10-15 mins
Cooking: 30 mins
GF,DF,V,RSF and can be VG by swapping honey with maple syrup
Ingredients:
- 1 cup buckwheat flour
- 1 tablespoon cinnamon
- ¼ cup honey (use maple syrup if you’re vegan)
- ½ cup ground almonds
- ½ cup almond milk
- 1 grated carrot ( leave some for decoration)
- ¼ cup raspberries (some more for decorating)
Method:
Pre heat the oven to 180C.
Place all the dry ingredients in a bowl. It is worth sieving the flour as it will make the dough just that
little more fluffy.
Once you have placed all the dry ingredients in the bowl add the almond milk, grated carrot, honey
and raspberries and mix all together.
When you have a good smooth batter get your cupcake liners ready and grease with melted coconut oil.
Place in the oven for 30 minutes.
Allow to cool.
Tip: Decorate the cupcakes with the leftover grated carrot which will also enhance the flavours.
