Gluten Free Almond Flour Cupcakes with Honey

Gluten Free Almond Flour Cupcakes with Honey


Shopping List:

340 gr blanched almond flour (health shop)
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
50 ml rapeseed oil
170 gr honey
3 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 teaspoon lemon zest


* Preheat your oven to 165C. Line your 12 cup muffin tin with paper cups.
* Stir together the almond flour, bicarb and salt in a large bowl.
* In another bowl, whisk together the oil, honey, eggs, the extract and zest and mix this with the dry ingrediënts until well combined.
* Scoop and divide the batter evenly, ( i always use an ice cream scooper) into your prepared muffintin.
* Bake for 15-20 minutes or until a golden brown and your cake tester comes out clean. Let htem cool in the tin for about 5 minutes, then turn them out onto your wire rack to cool completely.
* You can now freeze them for later or decorate as you like.


                                                             "Enjoy"