Post by Kelly on Jun 29, 2016 10:14:42 GMT
These are small French cakes made with almond flour.
Low FOD-MAP recipe for digestive disorders - approx 230 calories per muffin.
Ingredients:-
Non stick cooking spray
5oz (135g) unsalted butter cut into cubes
7oz (200g) icing sugar and a little more for dusting
1oz (35g) cornflour
1oz (35g) gluten free plain white flour
50z (150g) almond flour
5 large egg whites, lightly beaten
4 teaspoons of fresh lemon juice (this may be too much for some, depends on your fondness of lemons)
1 teaspoon of vanilla extract
1 small ripe banana, roughly chopped
METHOD:-
Preheat oven to 180°C or fan oven to 160°C, or gas mark 4.
Lightly grease a 12 cup muffin tray with the cooking spray.
Melt the butter in a small pan over low heat and cook until flecks of brown appear. Set aside.
Sift the icing sugar, cornflour and rice flour into a large bowl and whisk until well combined.
Stir in the almond flour, the egg whites, lemon juice, vanilla extract and melted butter and mix with a metal spoon.
Add in the chopped banana and stir.
Spoon the mixture into each muffin cup until each cup is about three quarters full. bake for 12 to 15 mins until light golden and firm to the touch.
Cool in the tray for a few minutes and transfer to a cooling rack. Dust with the remaining icing sugar before eating.
Low FOD-MAP recipe for digestive disorders - approx 230 calories per muffin.
Ingredients:-
Non stick cooking spray
5oz (135g) unsalted butter cut into cubes
7oz (200g) icing sugar and a little more for dusting
1oz (35g) cornflour
1oz (35g) gluten free plain white flour
50z (150g) almond flour
5 large egg whites, lightly beaten
4 teaspoons of fresh lemon juice (this may be too much for some, depends on your fondness of lemons)
1 teaspoon of vanilla extract
1 small ripe banana, roughly chopped
METHOD:-
Preheat oven to 180°C or fan oven to 160°C, or gas mark 4.
Lightly grease a 12 cup muffin tray with the cooking spray.
Melt the butter in a small pan over low heat and cook until flecks of brown appear. Set aside.
Sift the icing sugar, cornflour and rice flour into a large bowl and whisk until well combined.
Stir in the almond flour, the egg whites, lemon juice, vanilla extract and melted butter and mix with a metal spoon.
Add in the chopped banana and stir.
Spoon the mixture into each muffin cup until each cup is about three quarters full. bake for 12 to 15 mins until light golden and firm to the touch.
Cool in the tray for a few minutes and transfer to a cooling rack. Dust with the remaining icing sugar before eating.