imageedit_1_5914602983.png

Welcome to my blog you gorgeous gluten-less human...

I'm so glad you're here!

 

Honey and Almond Cupcakes

Honey and Almond Cupcakes

These cupcakes are some of the lightest and tastiest I've had. You'd never guess in a million years that they're refined sugar and gluten free!

I first made these when I was living in the Netherlands and couldn't find any gluten free self-raising flour, but stumbled across some almond flour. I ended up thinking myself lucky that I'd had to experiment.

I made mine for Easter, with pretty pastel buttercream and chocolate eggs, but you could use the recipe at any time of year and decorate however you like. 

I use cups in this recipe because I find the American way of measuring much easier than weighing out ingredients, but I've put the conversions in too for ease.

Enjoy!x

 

Ingredients

1 1/2 cups almond flour (150g)
1/2 cup honey (170g)
1/2 cup butter (slightly softened) (115g)
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons vanilla extract
2 large eggs
1 cup milk (240 ml)

Method

(Preheat oven to 180 degrees C)

  1. Mix together the wet ingredients – honey, butter, vanilla extract, milk and eggs – in the bowl of a blender
  2. Add in the almond flour, salt and baking powder and mix until combined
  3. Place cupcake cases into a muffin tin and fill each case to about half way
  4. Bake for 18 to 20 minutes
  5. Wait for the cupcakes to cool, and then frost with buttercream icing

 

Lasagna (Quorn or Beef)

Lasagna (Quorn or Beef)