CHOCOLATE CUP CAKE WITH PSYLLIUM HUSK
22nd June 2020
FAT: 27.50g PRO: 7.17g CHO: 1.96g Kcals: 284 Ratio: 3.01:1
Notes
Mo’s tip: The butter needs to be very soft.
Ingredients
- 11g Coconut powder – EAST END or TRS
- 13g Ground almonds - MORRISONS
- 13g Butter
- 26g Eggs
- 2g Cocoa BOURNEVILLE
- You will also need ½ teaspoon of psyllium husks, 20mls of hot water, ½ tea spoon of
- BARKAT baking powder and some liquid sweetener.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Mix the hot water in to the psyllium, stir in the cocoa and then ALL remaining ingredients.
- Mix well then place in a cupcake or muffin mould.
- Bake in preheated oven approximately 15 – 20 minutes.
- This makes one large or two small cakes.
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