CAL P/SERVE
163
kJ P/SERVE
681
FAT P/SERVE
13.4g
SODIUM P/SERVE
61g
If you feel like having one of these for dessert, warm slightly in a microwave and add a little low fat ice cream. For a vegan version replace milk with vegan friendly milk like almond or soy.
This recipe is gluten free, low sodium and low carb.
Ingredients
- 200g almond meal
- 50g walnuts, chopped
- 2 tbsp. brown sugar
- 2 tsp. gluten free baking powder
- 1 apple, grated with skin
- 80g fresh raspberries
- 2 eggs
- 3 tbsp. milk
Method
- Preheat oven 180C. Line your muffin tin with patty pans.
- In a large mixing bowl place your almond meal, walnuts, sugar and baking powder and mix until well combined.
- Grate your apple and add to mix, with beaten eggs and milk. Stir until combined. Gently mix in half your raspberries. Divide mixture into patty pans then place a raspberry on each one.
- Bake for 20-25 minutes or until skewer comes out clean when tested.
Nutrition Table
Servings: 12
Serving size:51g
Average Serve | Average 100g | |
---|---|---|
Energy | 681 kJ | 1320 kJ |
163 Cal | 315 Cal | |
Protein | 5.4 g | 10.4 g |
Fat, total | 13.4 g | 25.8 g |
- saturated | 1.2 g | 2.4 g |
Carbohydrate | 4.2 g | 8.2 g |
- sugars | 4.2 g | 8.1 g |
Sodium | 61 mg | 117 mg |