|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.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.