Quick Honey Cakes with Blueberry Icing

Ingredients & Instructions:

• 120g ground almonds (or other ground up nuts/seeds of your choice)
• 1 tsp baking powder
• 1/8 tsp sea salt
• 2 tbsp honey
• 70g unsalted butter, melted
• 1 large egg
• 1.5 tbsp vanilla

Pour into 6 silicone cupcake holders. Cook for 12 mins 190c (or 12-15 mins if larger but don’t over cook them, they should feel soft but not look raw).
Leave to cool.

Icing (optional):
Blitz together the following in a small blender or juicer:

• 40g fresh blueberries
• 1 tbsp honey (optional)
• 20g cream cheese
• 1 tbsp blackcurrant powder

Pour over the cakes and enjoy!

You can decorate with a cut or whole blueberry if you like.
PS: only top the cakes with the icing just before eating as the cakes can go soggy after a bit and the color fades slightly.