If you feel like having one of these for dessert, warm slightly in a microwave and add a little low fat ice cream. For a vegan version replace milk with vegan friendly milk like almond or soy.
This recipe is gluten free, low sodium and low carb.
- 200g almond meal
- 50g walnuts, chopped
- 2 tbsp. brown sugar
- 2 tsp. gluten free baking powder
- 1 apple, grated with skin
- 80g fresh raspberries
- 2 eggs
- 3 tbsp. milk
- Preheat oven 180C. Line your muffin tin with patty pans.
- In a large mixing bowl place your almond meal, walnuts, sugar and baking powder and mix until well combined.
- Grate your apple and add to mix, with beaten eggs and milk. Stir until combined. Gently mix in half your raspberries. Divide mixture into patty pans then place a raspberry on each one.
- Bake for 20-25 minutes or until skewer comes out clean when tested.
Servings: 12 Serving size:51g
|Average Serve||Average 100g|
|Energy||681 kJ||1320 kJ|
|163 Cal||315 Cal|
|Protein||5.4 g||10.4 g|
|Fat, total||13.4 g||25.8 g|
|- saturated||1.2 g||2.4 g|
|Carbohydrate||4.2 g||8.2 g|
|- sugars||4.2 g||8.1 g|
|Sodium||61 mg||117 mg|
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