This recipe was a real hit for my two year old’s birthday! I developed it from a family recipe which has held many, many candles since I was a kid, and even before I was born. This new version is just as tender, but with less sweetness as I substituted honey for sugar.
Melt in saucepan:
1 stick butter
2 Tb. water
6 Tb. cocoa powder
Pulse/mix in Cuisinart with blade:
3 packed cups almond flour (fine, blanched)
2 Tb. coconut flour
1/2 tsp. salt (less if butter is salted)
1 1/2 tsp. soda
1 Tb. cinnamon
Add to dry:
1 cup honey
1/2 cup yogurt (24 hour yogurt to keep this lactose free and GAPS/SCD approved)
1 1/2 droppers English Toffee flavored stevia (Sweet Leaf brand)
2 lg. eggs (I used duck eggs)
1 tsp. vanilla
Blend just until smooth. Divide into 2 paper lined cupcake pans (24 count). Bake @ 350 for 25 minutes.
Top with Cream Fraiche and/or Raspberry Compote:
1 1/2 fresh/frozen raspberries
1 Tb. honey
juice of 1 lime
Simmer on stove until reduced and thickened.