Raspberry Almond Meal Cupcakes with Cacao Nibs and Citrus

Raspberry Almond Meal Cupcakes with Cacao Nibs and Citrus - Recipe Redux

The trick to making ‘healthy’ cupcakes is to omit the refined white flour and replace it with delicious almond meal. Almond meal, which is basically just whole almonds ground up in a food processor, is the savior of gluten free baking.

“Cacao nibs are the natural, unprocessed, unadulterated state of chocolate that is rich in nutrients and beneficial to health. They can be added to desserts, savoury dishes and smoothies.”

Saying goodbye to Australia means saying goodbye to locally pressed macadamia oil and to raw organic honey from my friendly neighbors. What I am looking forward to is pure Canadian maple syrup, freshly picked berries and new friends to enjoy them with. Feel free to play around with this recipe; use your favourite oils, sweeteners and seasonal fruits.

Raspberry Almond Meal Cupcakes with Cacao Nibs and Citrus - Recipe Redux

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Recipe for Raspberry Almond Meal Cupcakes with Cacao Nibs and Citrus

Makes 6 large or 9 small cupcakes
Recipe by Rachel
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients for Raspberry Almond Meal Cupcakes with Cacao Nibs and Citrus

2 cups almond meal
1/2 tsp baking powder
1/2 tsp salt
50g dark chocolate chopped
1/4 cup cocoa nibs
2 free range eggs
1/4 cup of organic honey (or any sweetener you like such as maple syrup)
1/4 cup macadamia oil (or any vegetable/nut/seed oil you like)
1 tsp vanilla
1 tbsp citrus juice (I’ve used orange or lemon)
The zest of one citrus fruit (orange or lemon) and extra for dusting
1 cup raspberries

Method for Raspberry Almond Meal Cupcakes with Cacao Nibs and Citrus

Preheat oven to 180 degrees. Grease one muffin tray.

In one bowl mix all the dry ingredients including the chocolate and cocoa nibs. In a second bowl mix all the wet ingredients except the raspberries. Reserve a little bit of citrus zest for the topping.

Add the wet ingredients to dry and mix well. Add the raspberries and gently mix.

Spoon the mixture into the muffin tins. I like nice small portion sizes cupcakes so prefer to spread the mixture out to make 9 cupcakes. Add the final citrus zest of choice on top of the raw cupcake mixture.

Bake for 25-30 minutes. Cool on a cooling rack. Try not to devour them all at once!




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