1/2 Cup of Coconut sugar 1 vanilla bean
175grams Ottos Cassava Flour 1 1/2 tsp baking powder Buy from here
1/2 tsp baking soda pinch of himalayan sea salt
60 grams ghee 2 large eggs
1/3 cup coconut yogurt 1 tbls pure vanilla essence
2/3 cup of almond milk or your choice of milk
1 vanilla bean plus 1 tablespoon of vanilla essence
1 1/2 teaspoon of baking powder
pinch sea salt
2 large eggs
Preheat oven to 175 degrees
In the bowl of a mixer add coconut sugar and seeds from the vanilla bean. Use the back of a spoon to mix the seeds through the sugar.
Add Ottos Cassava Flour, baking powder, baking soda and salt. Combine well on low speed
Add ghee and mix through on medium speed until a fine crumb texture forms.
Add eggs, coconut yogurt and vanilla extract.
Mix on low speed until just combined, slowly add milk on low speed till combined. Make sure all dry ingredients are incorporated.
Fill cupcakes 3/4 full and bake for 15 mins till a skewer comes out clean.
2 egg whites
Coconut sugar or raw sugar, amount determined by taste.
Whip egg whites till peaks form, add 1 teaspoon of sugar at a time till it reaches the sweetness you desire.