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FAB mini Xmas Puddings
1 tbsp. coconut oil, melted over low heat
1 Orange, zest and juice
1 cup almond flour (½ cup coconut flour if nut allergy)
¼ teaspoon Himalayan pink rock salt
¼ teaspoon baking soda
1 cup organic mince pie mix (I use Meridan)
1 tbsp. molasses (I used Meridan)
½ large carrot grated
2 tsps. brandy (it is Xmas after all !)
¼ tsp each ginger, nutmeg and cinnamon
Cake pop tray
Preheat oven to 350 degrees F 180°C.
Prepare your cake pop tray as per instructions
Whip your egg whites to form soft peaks and in another bowl mix all the other ingredients together..
Gently fold in the egg whites to make a smooth batter.
Fill your cake pop tin carefully and place in oven on a baking tray.
Bake 15-18 minutes – test with a tooth pick to ensure baked.
Allow to cool before removing from cake pop tray.
Store in an airtight container in the fridge for up to a week.
I dare you to only be able to eat 1!
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