*RECIPE* BEAUTY COCONUT + RASPBERRY BREAKFAST CAKES

These little power cakes are the perfect nutrient-dense, on-the-go, no-time-for-breakfast bites. 

Easy as 1, 2, 3 - you can substitute items like honey with stevia, or organic yoghurt with coconut yoghurt to make them dairy free.

Makes 12 muffins

Ingredients

300 g almond meal
3 organic free range eggs
1 punnet of fresh raspberries
1 cup organic greek yoghurt 
2 teaspoons cinnamon
1 teaspoon vanilla bean paste
1 teaspoon chia seeds
2 teaspoons raw honey / stevia (you can add more if you like it sweeter)
1/2 teaspoon baking soda
2 teaspoons coconut oil
sprinkle coconut chips

Method
Pre-heat oven (fan-forced) 170C.

Combine almond meal, free range eggs, yoghurt, cinnamon, vanilla and honey in a large mixing bowl.

Mix together with a spatula until a smooth and fluffy consistency is reached.

Gently fold in raspberries, chia seeds and add the baking soda.

Give it a final mix and divide evenly into a muffin tray.

Bake in oven for 25 mins until golden brown on top and -bouncy- to touch.

You can serve with some extra yoghurt, honey and sprinkle with some golden flax.

Enjoy! Share your creations with us @kaleandco_ #kaleandco

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