Chocolate, Hazelnut and Raspberry Cupcakes

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This recipe may be Gluten Free, Dairy Free, and Sugar Free – but it’s FULL OF FUN!

Saw these gorgeous little cupcake paper cases today and was inspired to make a delicious treat for morning tea. They Reminded me of a Mad Hatters Tea Party.
The Arrowroot, hazelnuts and olive oil keep these little cakes moist and oh so good for you!
Take them out of the oven, pour a smidge of rice malt over the hot fruit to create a sticky glaze then if you can wait let them cool….

  • 1 ½ cups hazelnut meal
  • ½ cup Arrowroot (I buy mine from the health store as the supermarkets substitute tapioca starch)
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ¾ cups granulated stevia
  • ½ cup raw cacao
  • 2 eggs
  • ½ cup good quality olive oil
  • ½ cup rice malt
  • Frozen raspberries to garnish.
  1. Put it all in a big bowl and mix well! Yes it is that easy!!!!
  2. Fill your cupcake cases and pop them into a pre warmed 180 degree oven for 30-35 minutes. The time may vary depending on your cupcake size.
  3. Drizzle a little rice malt syrup over the top while still warm.