CHERRY PISTACHIO CUPS
PREP: 15-20 minutes
COOK: 40 minutes
100g gluten-free flour
50g ground almonds
100g Natvia natural sweetener
2 tablespoons coconut oil, melted
50ml milk of choice
1 teaspoon vanilla extract
100g frozen cherries
For the topping -
3 tablespoons Natvia zero icing sugar
1 tablespoon water
50g pistachios, chopped up
Dried rose petals
- Mix together the flour, almonds and sweetener in a bowl.
- Whisk together the eggs, oil, milk and vanilla then pour into the bowl and whisk well to form a batter. Mix in the cherries.
- Divide between a 6-hole muffin tin lined with muffin cases to fill to the top. Bake at 180C for 20 minutes until risen, then leave to cool.
- Mix together the icing sugar and water to form a slightly runny paste, then drizzle over each cooled muffin. Sprinkle over chopped pistachios and dried rose petals, leave for 20 minutes to set - then enjoy!
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