I’ve been so tired these days, the worst of all is that I don’t even know why! Well is probably because the end of year is comming and I just can’t wait for it to be finished! Next year sounds really good but I still have to wait for it a few more weeks. Assesments are comming to deadlines and revisiones are everywhere, the worst part of all is that all of those revisions are for my big exams in November… Anyways, to wake me up a little, I’ve decided to have some coffee, but instead of drinking it, I’ve got some baking done!
If you want to try this recipe but you feel like you won’t be able to sleep during the next week because of them, then don’t use the ground coffee beans on the recipe, instead, replace the coconut water for filter coffee, that should make it less strong.
- 1 tbsp tapioca flour
- 170g almond flour
- 1/2 tsp baking soda
- 1 1/2 tbsp ground expresso coffee beans
- a pinch of salt
- 30 g sugar free jam (if you allow yourself to have maple syrup then use that)
- 2 eggs
- 40ml coconut water
- 1 tsp vanilla extract.
First turn on the oven at 180C˚.
Then separate one of the eggs ( put the egg white in a small bowl and the yolk on a larger bowl)
Mix in a bowl all of the dry ingredients and in the bowl with the yolk mix the wet ingredients.
Now combine both of the mixtures, the following step is to form stiff peaks with the separated egg white. Now gently fold it into the mixture.
Grease a muffin tray and scoop out the dough into the tray. Bake for 20 min.