Many gluten free treats are high in sugar, fat and refined carbohydrate, and low in fibre. These little cakes contain coconut sugar, a low GI sugar and prunes to add natural fibre. Dark chocolate provides antioxidants and walnuts boost the daily does of healthy Omega 3 fats.
Pre heat the oven to 160 degrees Celsius.
Separate the egg whites from the yolks and beat the egg whites with a pinch of salt until the form peaks.
Beat the egg yolks together with the coconut sugar, then stir through the walnuts, orange zest, grated chocolate and finally the prunes.
Fold the mixture through the egg whites.
Line the muffin inserts with large cup cake papers to prevent the cakes from sticking.
Spoon the mixture into the muffin trays and bake for 40 minutes.
Leave to cool before removing.
Makes 10 servings (serve = 1 cake)
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dessert, Finger Food, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 992 kj |
| Calories | 237 kcal |
| Fat | 13.4 g |
| Saturated Fat | 3.2 g |
| Total Carbohydrate | 21.8 g |
| Total Protein | 7.1 g |
| Fibre | 2.7 g |
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