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INGREDIENTS

  • 2 1/2 cups/225g/7.9 oz  Almond meal
  • 3/4 cup/75g/2.6 oz  Shredded coconut
  • 1/2 cup/60g/2 oz  Slivered almonds
  • 2 tsp  baking powder
  • 1/2 cup/125ml  Coconut oil
  • 1/3 cup/80ml  Coconut Cream
  • 4 each  Eggs
  • 1 tsp  vanilla bean powder
  • 1/4 cup/45g/1.5 oz  stevia sweetener
  • 1-2 tbsp/28g-56g/1-2 oz  Rice Malt syrup
  • as desired  Fresh or Frozen raspberries

METHOD

  1. Preheat oven to 170C.
  2. Combine dry ingredients in one bowl and wet in another (wisking as you add the eggs).
  3. Combine all inredients together & mix into a batter.
  4. If it's too wet add a bit more almond meal.
  5. Place a few raspberries into the muffin tins and then fill with mixture.
  6. Top with some raspberries.
  7. Bake for about 15-20 minutes

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