It had been simple enough to imagine the way it is created, its taste and just how much my husband will love it. Actually, it is rather simple to keep happy him when it comes to desserts. Anyways, I visited the website and simply used the step by step instuctions that had been accompanied by wonderful pictures of the method. It really makes life faster and easier. I could imagine that it is a slight effort to take photographs in the middle of cooking in the kitchen because you typically have gross hands so that i really appreciate the effort and time she placed in to make this blogpost and recipe easily implemented.
With that in mind I am inspired presenting my own, personal recipes in a similar fashion. Thanks for the thought.
I had been fine tuning the main recipe create it for the taste of my loved ones. I have to mention that it was an awesome success. They enjoyed the flavor, the consistency and enjoyed getting a delicacy such as this in the midst of a hectic week. They basically asked for lots more, more and more. So the next time I’m not going to commit the same miscalculation. I am going to twin the quantity .
The article Perfect Sugar And Gluten Free Muffin Recipe With Almonds was originally posted on SunCakeMom.
Perfect no-sugar, gluten free muffin recipe. Yes, it exists and it is delicious.
To find the perfect sugar free, glutenfree muffin recipe I tried and tried. After some unsuccessful attempts, changing or modifying ingredients I’m more than happy with the result now. Not only me, my family too. I’m also delighted to know they have something delicious and healthy as a Sunday dessert it an afternoon snack.
So here it comes, the perfect no-sugar, gluten-free muffin recipe:
Ingredients:
3 eggs (separated yolks and egg whites)
1 tablespoon of unsweetened cocoa powder
1 teaspoon of stevia
How to make delicious and healthy sugar-free, gluten-free muffins:
Measure and grind flaxseed until it has flour consistency.
Measure and grind almonds.
Beat egg whites until hard peaks form.
Beat yolks until they get light yellowish colour.
Put a spoonful of unsweetened cocoa powder and the stevia with the egg yolks and mix until incorporates well.
Mix the rest of the dry ingredients (flaxseed flour, grinded almond and baking powder) in a bowl.
Pour dry ingredients and coconut milk in with the cocoa-yolks mixture alternating between the dry and liquid. Mix carefully
Finally fold egg whites really carefully in with the batter. Try not to break egg whites as it gives the muffins the foamy texture.
Pour batter into the cupcake holders.
Decorate with any toppings of your preference. I used berries and almond with mine.
Pop it in the pre-heated (180 C degrees) oven for 25 minutes.
Check it after 20 minutes (depending on your oven it could be ready earlier or later.) You wonder how to check? I use a needle or fork to stick it into the muffin. If needle comes out clean the muffin is baked. If there is some batter on it put tray back for another 5-10 minutes. Check again if you’re not sure.
Don’t forget to stock up the basic ingredients: