Ingredients * 160g ground almonds * 120g teff flour * 2 tbsp tapioca flour * 1 tsp gluten free baking powder * a pinch of salt * 100g honey * 120g coconut oil * 1 tsp vanilla essence zest of 2 lemons * 4 eggs, yolk separated * 160ml nut milk (I used almond) * juice of one lemon * 250g rasberries
Preparation 1. Pre heat oven to 180c and grease or line a 12 hole muffin tin. 2. Combine the ground almonds, teff flour, tapioca, baking powder and salt in bowl and whisk to make sure there are no lumps. 3. In a food processor, combine the honey, coconut oil, vanilla essence and lemon zest until smooth, then add the egg yolks one by one until you have a creamy mix. 4. Beat the egg whites to soft peaks. Add the wet mix to the dry mix, along with the nut milk, lemon juice and 2/3 of the raspberries and fold to combine. 5. Fold in the egg whites and divide evenly into the muffin tins and place one or two raspberries on top. 6. Bake for 25 minutes, or until a knife comes out clean.
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