Time for a new recipe

Sugar-free, flour-free coconut cupcakes

Ingredients

200g ground almonds
1 cup milk powder
1 cup desiccated coconut
1 tsp baking powder
3 eggs
1/4 cup of honey
(milk to loosen to dolloping consistency if necessary)

icing

500g Greek yoghurt - strained through a muslin
1 cup of desiccated coconut
1/4 cup of honey

method

Mix all dry ingredients, add other ingredients and mix until combined.  Dollop into paper cases and bake at around 160 degrees for around 10 minutes or until golden and the top bounces back when pressed lightly.

Meanwhile, strain the water from the Greek yoghurt, add the coconut and honey and ice the cakes when cool.  If the mixture is too sloppy, add a little more coconut.

Krish x