Ingredients
2 tbsp ghee or melted butter
2tbsp tiger-nut flour
2 tbsp water-chestnut flour
1 tbsp sweet potato flour
1 1/2 tbsp arrowroot flour
1 1/2 tbsp monk fruit sugar or coconut sugar
1/2 tsp vanilla extract
1 tsp bio-carbs soda (aluminum-free)
1/8 tsp Himalayan salt
4 tbsp of warm water
Cooking
💚 Mix all dry ingredients together well and set aside;
💚 Mix ghee/butter with vanilla extract and warm water;
💚 Add mixed wet ingredients onto dry ingredients and mix them together well.
💚 The cupcake solution should be a bit runny and smooth.
💚 Pour cupcake solution onto cupcake cup or bowl. Then cook in microwave for two minutes. If you decided to divide the solution to make two cups (see photo), I suggest only 1 minute for each cup, and cook one cup at a time for the best result.
You can serve the cupcake with any topping you prefer. I like to serve mine with creamy coconut yogurt and raspberry jam 😋.
Enjoy your quarantine time
😉💚😉
