Gluten-free Almond and Raspberry Muffins 

Ingredients

2 cups of whole almonds 
1/2 cup of desiccated coconut
1 teaspoon of gluten free baking powder 
1/3 cup of sugar 
4 eggs 
1 teaspoon of vanilla bean paste 
1/2 cup of extra virgin coconut oil (melted) 
1/2 cup of fresh or frozen raspberries 

Method

  1. Preheat oven to 170 degrees Celsius 
  2. Line a 12 cup muffin tray with muffin cases 
  3. Place the almonds into a food processor and pulse until they are finely ground 
  4. In a large bowl mix together the ground almonds, coconut sugar, desiccated coconut & baking powder 
  5. In a separate bowl, whisk together the eggs, coconut oil & vanilla bean paste 
  6. Pour the egg mixture into the bowl of almond mixture and stir until well combined 
  7. Pour the mixture into the muffin cases and dot with raspberries, pushing them down into the mix slightly 
  8. Bake for approximately 20 minutes or until golden on top 

Other Ideas

You can try making these muffins with other fresh or frozen berries, such as blueberries, strawberries or blackberries.  

Golden Rules

  1. Be Clean
  2. Be Careful
  3. Be Polite
  4. Be Brave
  5. Be Colourful
Remember the Golden Rules when cooking and eating!

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