MINI BAKEWELLS
23rd June 2020
32.62 g fat
4.20 g protein
4.21g CHO
Kcal: 327
Ratio: 2.88:1
Ingredients
- 5g Ground almonds - MORRISONS
- 13g Eggs
- 6g Raspberry jam – MORRISONS REDUCED SUGAR
- 5g Butter
- 17g Coconut powder – EAST END or TRS
- 1g Toasted flaked almonds - MORRISONS
- 5g Soft cheese – PHILADELPHIA FULL FAT
- 12g Sunflower oil
- You will also need 1 teaspoon of psyllium husk, ½ teaspoon liquid sweetener and a few drops of almond extract.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Reserve jam and toasted almonds.
- Beat egg, mix psyllium husk and 20mls of water.
- Add all other ingredients to the egg and husks, using the mini moulds divide half the
- mixture then place in to the moulds – the size I used made 6.
- Then put 1g of the jam in each, then top with the remaining mixture.
- Sprinkle with the toasted almonds.
- Cook in pre heated oven for approximately 12 minutes.
- Cool in the moulds. You can place these in little petit four paper cases to serve.
- Do not cook in paper cases as you will lose some of the fat content.
- 3 mini bakewells will make a good snack with: fat: 16.31g pro: 2.10g cho: 2.10g
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