Chocolate Berry Pudding
3rd October 2018
Blackberry Cobbler
31st October 2018
Ingredients
- 2 cups gluten free oat flour ground into a flour
- 1/2 cup Agave syrup
- 1 tbsp Baking Powder
- 1 tsp Cinnamon
- pinch Himalayan Chrystal Salt
- 1 cup sweet potato mashed
- 2 tbsp shredded carrots (optional)
- 1 cup oat milk
- 1 free range egg
- 1 tsp vanilla extract
- 6 tbsp smooth Coconut oil
Servings:
Instructions
- Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
- In a high speed blender, combine all your ingredients and blend until a fine batter is formed.
- Divide the batter amongst the muffin tin and bake for 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
- Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with frosting of choice.
