1 1/2 cup (150g) almond meal, 1/4 cup (21 g) unsweetened coca powder, 1 teaspoon gluten free baking soda, 2 eggs, 1 teaspoon vanilla extract, 60 ml (4 tbsp) extra virgin olive oil, 60 ml of your choice of milk (almond, rice, soy), 2 tbsp honey. When I made those, I also gently folded in some dark chocolate chips. It gave a little extra moist to the pastry!
1. Preheat oven to 320 F (160 C) 2. Combine almond meal, cocoa powder and baking soda 3. Add the eggs, oil, almond milk and honey. Then mix well into a smooth batter. 3. Spoon into 12 small individual cupcake tins. 4. Let bake for 25 minutes or until puffed and cooked through.
Nutrition per cupcake (approxmately):
Protein: 4,3 g
Total fat: 13 g
Saturated: 1,6 g
Carbs: 5,4 g