2 minutes Egg-free, grain-free, nut-free cupcake

Ingredients

2 tbsp ghee or melted butter

2tbsp tiger-nut flour

2 tbsp water-chestnut flour

1 tbsp sweet potato flour

1 1/2 tbsp arrowroot flour

1 1/2 tbsp monk fruit sugar or coconut sugar

1/2 tsp vanilla extract

1 tsp bio-carbs soda (aluminum-free)

1/8 tsp Himalayan salt

4 tbsp of warm water

Cooking

💚 Mix all dry ingredients together well and set aside;

💚 Mix ghee/butter with vanilla extract and warm water;

💚 Add mixed wet ingredients onto dry ingredients and mix them together well.

💚 The cupcake solution should be a bit runny and smooth.

💚 Pour cupcake solution onto cupcake cup or bowl. Then cook in microwave for two minutes. If you decided to divide the solution to make two cups (see photo), I suggest only 1 minute for each cup, and cook one cup at a time for the best result.

You can serve the cupcake with any topping you prefer. I like to serve mine with creamy coconut yogurt and raspberry jam 😋.

Enjoy your quarantine time

😉💚😉