Ingredients
- 30 gr coconut flour
- 50 gr almond meal or flour
- 1/2 tsp baking soda
- pinch of salt
- pinch bourbon vanilla
- 3 eggs
- 100 gr raw honey
- 4 tbsp ghee (melted)
- 500 gr fresh cutted rhubarb (or any other fruit)
Servings: muffins
Instructions
- Preheat oven at 180°C/375°F.
- In a bowl mix all the dry ingredients.
- Add eggs, honey and ghee into the dry flour mix and combine well.
- Put the dough by spoonfuls into the muffin tin, don't fill up more than 1/3 of the muffin forms.
- Now top the dough in the forms with pieces of rhubarb.
- Bake for 20 to 25 minutes or until lightly golden on the top.
- Take them out of the oven and let them cool on a cooling rack.
Recipe Notes
When baking the toothpick doesn't really give you the complete idea if they are ready as the fruit is very moisture. Trust your oven and your own feeling when they are done.
You can use any other fruit but I would recommend not to take too 'watery' fruit. Plums or cherries are a great choice for example.
For decoration you can take some icing sugar (e. g. Sukrin)
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