A healthy recipe for cupcake week

• 1 ½ cups almond meal (or ground almonds)
  
• ¼ cup cocoa powder
  
• 1 teaspoon gluten free baking powder
  
• 2 organic eggs
  
• 2 teaspoons vanilla extract / 1 teaspoon of vanilla paste
  
• ¼ cup olive oil or macadamia nut oil
  
• ¼ cup milk of your choice
  
• 2 tablespoons raw honey or organic maple syrup
  

Preheat oven to 160 C/320 F.

Combine almond meal, cocoa and baking powder.

Add the eggs, oil, vanilla, milk and honey then mix well to form a smooth batter.

Spoon into 12 small individual cupcake tins.

Bake for 25 minutes until puffed and cooked through – make sure not to overcook.

Serve alone or topped with greek yoghurt or raspberry puree.

​Adapted from Teresa Cutter’s The Healthy Chef; Purely Delicious ebook