healthy eating my way (allergy friendly)
These where served as a side dish to a fish soup.
Makes 10 cupcakes
1/2 cup ( 1 dl) water
1 tbsp agave nectar
2 cups (5 dl) spelt flour
1 tbsp baking powder
1/2 tsp sea salt
1 cup (2.5 dl) shredded cheddar
2 tbsp oil
1/2 tsp cayenne pepper
1/2 cup ( 1 dl) coconut milk ( beverage kind)
cheddar cheese for topping ( optional)
Preheat oven to 350 F/ 175 C
1. Whisk together first egg, water and agave nectar
2. Add the remaining ingredients and blend well
3. Pour batter in pre oiled cupcake tins.
4. Add shredded cheddar on top if desired.
5. Bake for 12-15 minutes
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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