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 donβt 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.
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