30-Minute No-Egg ChocNut CupCakes [Paleo, Banting, Gluten-Free, Vegan Friendly]

These cupcakes are literally melt-in-your-mouth and they are 100% egg free. Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax. The results will be slightly different but just as yummy.

Ingredients: Makes 12 cup cakes

1/2 Cup Almond Flour

1 Cup Macadamia Flour

1/2 Cup Heba Pap (OR Subsitute the heba pap with half almond flour and half coconut flour + 1 teaspoon flax)

1/4 teaspoon baking powder

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Gelatine (our egg substitute)*

1/4 Cup Erythitol

250ml Cream (coconut cream or fresh cream)

125ml of hot water

1/2 Teaspoon Vanilla Powder

1/4 Cup Raw Cacao

1 Cup of Hot Water

1/2 Cup of Fresh Cream or Coconut Cream

Nut Butter of your choice

*Vegans can substitute the gelatin with Agar agar. Check this link for other substitutes: http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

Method:

5 Minutes to mix

25 Minutes to Bake

Total Time: 30 Minutes

Mix all the dry ingredients in a bowl then add then add the cream and hot water. Mix well till properly incorporated. Spoon into cup cake paper cups placed in a muffin tin. Place 1 teaspoon of nut butter in the center of each cup cake. Place in a pre-heated oven and bake for 25 minutes at 180 degrees celcius. Remove from the oven and allow to cool.

For the Cream: 

Mix half a cup of cream, 1/4 cup of erythritol icing and 4 tablespoons of raw cacao. Place a dollop of each on top of the cup cake.

Paleo Choc Nut Cup Cakes

Bon apetit!

(Chai iced tea [sugar free, banting, paleo, gluten free, low carb]

A refreshing summer drink with a lovely spicy taste. 

Ingredients (makes one litre) 

3 chai Rooibos or chai tea, tea bags

(if you can’t find chai tea then use normal tea and put 5 cloves, half a teaspoon  crushed black pepper, 1 tablespoon sliced ginger, 1 teaspoon cardamom  and 2 sticks of cinnamon – you can strain these in the end) 

4 tablespoons erythritol  or Sweetener of your choice. Please note some are sweeter than others so taste it to make sure it to your desired sweetness. 

Quarter cup of hot water 

1 litre of sparkling water 

1 tablespoon ceylon cinnamon 

1 half orange sliced 

Method 

5 minutes to prepare

8 hours to infuse 

Place the ice tea teabags in a jar  or normal tea plus your spices. Add the Sweetener and cinnamon.  Pour in the hot water and stir to dissolve. Then pour in the sparkling water and add the sliced orange. Cover it firmly so no air can escape and infuse it for 8 hours in the fridge. Remove from the fridge – strain and enjoy 🙂

Chilli Hot Chocolate

​Chilli Hot Chocolate [paleo, Dairy-free, gluten-free, banting] 

Boil 400ml of almond milk in a pot with 2 teaspoons  of raw cacao powder, 1 teaspoon ceylon cinnamon, 0.5 teaspoon cayenne pepper and 2 teaspoons  honey. Mix well. Once mixture starts to bubble pour  into two mugs. Add 1 teaspoon of coconut cream or fresh cream into each mug. Top up with some hot water  and enjoy 😉
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