Aug 24, 2015
I love it when stone fruit is in season, tastes incredible. Served with pistachio and cranberry muffin coins. Ingredients: 30g coconut flour 1/4 tsp baking powder 30g chopped pistachios 30g chopped dried cranberries Pinch salt 70g butter (melted) 50g date paste 1 tsp apple cider vinegar 2 eggs (separated) Preheat the oven to 160°C. Mix all the dry ingredients. Whip up the egg whites till soft peaks. Combine all other dry ingredients. Mix dry and wet and fold through the whipped whites. Fill 6 cupcake moulds and bake for 20 minutes, check after 15. Double the recipe if you want a cranberry and pistachio loaf. #paleo #whole30 # cranberry #pistachio #lovebutter #coconutmerchant #datepaste