Happy Labor Day!
We’ve been having fun this weekend in the sun, gym, and with friends – we hope that you’ve been doing the same. To help you celebrate your Labor Day we thought it appropriate to share a new creation with you and your family.
This recipe is fast easy and makes 12 large cupcakes.
Ingredient that you’ll need:
- 2 large cage free eggs
- 5 cups blanched almond flour
- 1/2 cup coconut oil
- 1 pinch of pink Himalayan salt
- 1/2 tsp almond extract
- 4 tbsp raw local honey
- 1 tsp baking powder
- 1 cup unsweetened apple sauce
- 1 lime (juice only)
- 1/4 cup home made sugar free fruit spread
In a large mixing bowl blend eggs, honey, oil, salt well, then carefully mix in all other ingredients. Continue to blend with a cake spatula until all ingredients are well blended.
Pre-heat oven to 350 degrees F convection. Place cupcake papers into cupcake pan and scoop one large tablespoon into each paper cup. Add one teaspoon of homemade raspberry jam (no sugar) and fill with one more heaping tablespoon of cupcake batter. Bake for 15 – 17 minutes. The tops should be golden brown and slightly crunchy. Turn off oven and allow cupcakes to sit in the oven for another 5 minutes before taking them out of the oven.
Allow the cupcakes to cool and serve them as a dessert for your BBQ this afternoon.