If you're not much of a baker, this is the perfect recipe for you. I tend to steer clear of baking because of all the variables and precision required! But when it comes to one pot wonders, and in this case, one food processor wonders, count me in. You simply throw all the ingredients into a food processor, then in an oven, and bam, domestic goddess status!
Gluten free, refined sugar free and dairy free, these delicious morsels are moist, wholesome and delicious! Simply take the following ingredients:
2 cups ground almonds
1/2 cup GF/rice flour
1 cup coconut sugar
1/2 cup coconut oil, melted
1 tbsp vanilla paste
4 happy free range eggs
1 tsp baking soda
1 tbsp apple cider vinegar
Place all these ingredients in your food processor and whizz them up - thanks to Russell Hobbs I have this nifty 2-bowl food processor which lets me process smaller things too, like pesto and nut butter! But more on that later :)..
now, gently stir in 1 cup of fresh or frozen raspberries and pour into tall muffin tins. Add a few raspberries to the top of each one.
Bake at 160 degrees Celsius for 25-30 minutes or until your knife comes out clean (this can depend on the size of your cake tin/s). Set aside to cool.
FOR THE WHITE CHOCOLATE GLAZE
Melt 1/3 cup of cacao butter in a glass. stir in honey and vanilla paste to taste. Leave to cool until the glaze has become a thick but pourable consistency, and drizzle over your raspberry cakes and wait until it sets.
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