Dairy Free
Gluten & Grain Free
Egg Free
Eggs can be replaced with ‘egg like’, chia eggs or any substitute.
Low Disaccharide
This is a favourite for anyone who loves poppy seeds, as I do.
Serves: 12-14
Prep time: 15 mins
Cooking time: 20-30 mins
Ingredients
- 50g coconut flour
- 350g hazelnut flour
- 100g dextrose powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 30g desiccated coconut
- 1/3 cup poppy seeds
- 3 eggs (or like egg,or chia egg)
- 2 lemons, juiced
- 250 mls coconut or almond milk
- 75 mls coconut yoghurt
- 125 mls coconut oil, melted
- 1 tsp vanilla essence
- 1/2 tsp pink salt
Method
- Preset oven to 175°C (350°F).
- Grease muffin pans, or I use silicon patty pans
- Place all dry ingredients into a bowl and mix well, ensure all lumps are out.
- Combine all wet ingredients into a bowl and mix well.
- Add wet ingredients to dry ingredients and mix well to combine.
- Spoon batter into patty pans / muffin trays and bake in centre of oven until golden and cooked (when skewer inserted comes out clean).
- Cool before removing from pans.
- Serve with a dollop of coconut yoghurt and garnish with mint or berries.
Notes
For egg free, see note above.
These freeze well.
