Enjoy.
Ingredients:• 2 cups pecans
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 teaspoon pure vanilla extract (no sugar - check the label)
• Stevia equivalent to approximately 1 cup of sugar, or to taste
• 1/2 cup water (or unsweetened almond milk – I use the chocolate flavor) (You could use coffee.)
Preparation:Heat oven to 350 F. Line a muffin tin with silicone cups or paper liners.
1) Process pecans in food processor ‐ pulse until they are meal, not quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well‐blended.
4) Separate into muffin cups and bake for 20 to 25 minutes. The exact time will vary with the pan. Start checking at 20 minutes. When you can smell them baking, it is a good time to start checking for doneness. When toothpick inserted in center comes out clean, the cupcakes are done.
• 1/3 cup cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 teaspoon pure vanilla extract (no sugar - check the label)
• Stevia equivalent to approximately 1 cup of sugar, or to taste
• 1/2 cup water (or unsweetened almond milk – I use the chocolate flavor) (You could use coffee.)
Preparation:Heat oven to 350 F. Line a muffin tin with silicone cups or paper liners.
1) Process pecans in food processor ‐ pulse until they are meal, not quite as small as corn meal.
2) Add the rest of the dry ingredients and pulse again.
3) Add the wet ingredients and process until well‐blended.
4) Separate into muffin cups and bake for 20 to 25 minutes. The exact time will vary with the pan. Start checking at 20 minutes. When you can smell them baking, it is a good time to start checking for doneness. When toothpick inserted in center comes out clean, the cupcakes are done.
p.s. If you are not a fan of chocolate, there is a basic Almond Flour cupcake recipe in GOOD FOOD. This will give you a "vanilla" cupcake result.
No comments:
Post a Comment