After making the blueberry muffins yesterday I thought I could adapt them and make some for Violet. I omitted the honey and salt, and changed the blueberries for raspberries. Also I only had half the quantity of almonds so used semolina and a splash of milk instead. Violet happily chomped away on them! 🙂
1 cup almonds
1/2 cup unsweetened coconut milk
2 tbsp coconut oil, melted
1/2 cup raspberries
1/8 tsp bicarbonate soda
Preheat oven to gas 7/220°C and line a muffin tin with 12 cases.
Mix the almonds and bicarb in a large bowl. In another bowl mix the coconut oil, coconut milk and egg together, then tip into the almond and bicarb. Mix then fold in raspberries. Divide into 12 cases to make small cakes.
Bake for 20-25 minutes.