Hubby came up with this recipe, baking these to include in the packed lunches tomorrow.
They are gluten and grain-free, but do include honey so they are not particually low-carb. They also contain almonds, so the omega 6 profile will not be the best.
And like most paleo treats, these are intended to be a once in a while treat, rather than an everyday indulgence.
Having said that, they were delicious with a slightly dense, moist mouth-feel.
Because these contain eggs and almonds, they are an AIP stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
1/2 cup coconut oil
1/2 cup honey (we used raw honey from Buzz Honey)
1/2 cup coconut milk
1 1/2 cups almond flour
1/2 cup coconut flour
2 tsp baking powder
a small amount of coconut oil to grease the pan
Mix the coconut oil with the honey, eggs and coconut milk until well blended. If necessary, heat up the coconut oil to liquify it.
Mix the almond flour, coconut flour and baking powder together.
Now mix the wet ingredients with the dry ingredients.
Lightly grease some muffin tins – we found that this recipe would fill 3 x 6hole silicone muffin tins.
Spoon the mixture into the tins, filling each hole 3/4 full.
Bake in a preheated oven (180C/350F) until golden and firm – for us this took slightly over 30 minutes, but probably should be a bit less due to the bottoms of ours browning a little too much. Rotating the tins in the oven probably would have helped this as well.
Allow the cakes to cool in the tin for 10 minutes or so, then remove and cool fully on a wire cooking rack.