The blueberries provide just enough sweetness to satisfy a sweet tooth after a meal. Gluten-free!
|2||eggs — large|
|80 ml||LANCEWOOD® Buttermilk|
|185 g||ricotta cheese|
|75 g||butter — melted|
|60 ml||xylitol — granules|
|90 g||almond flour|
|35 g||coconut flour|
|5 ml||Robertson's baking powder|
|5 ml||vanilla — essence|
|50 g||blueberries — fresh or frozen|
Preheat the oven to 180°C.
Spray the cannele or mini muffin tin with some non-stick cooking spray.
Place everything, except for the blueberries in a food processor and blend until smooth. Stir in the berries and spoon it into the prepared tin. Ensure that each one is filled about ¾ of the way.
Bake for 15 minutes until cooked through. Allow it to cool in the pan for 5 minutes before gently turning them out onto a cooling rack.
If you want to add more fat to this recipe, then, once cooled, dunk each mini cake in a bit of melted butter and then into some shaved coconut that has been toasted.
Recipe reprinted with permission of Illanique van Aswegen.
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