2 1/2 cups almond flour
1/4 cup butter – softened
1/2 cup honey
1 Tbsp pure vanilla extract
1 Tbsp lemon juice
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup SCD legal jam – I used raspberry
Preheat oven to 350 degrees.
Line cupcake pan with cupcake liners – I was only able to make 9 cupcakes, but they could be made a little smaller.
Sift almond flour into a large bowl. Stir in salt and baking soda. In a separate bowl mix eggs, butter, honey, vanilla, and lemon juice. Beat for about 2 minutes. Add liquid mix to almond flour and mix well.
Spoon batter into each cupcake holder about 1/3 full. Spoon a tablespoon of jam into the middle of each cupcake. Spoon the rest of the batter over each cupcake so each is 2/3 to 3/4 full.
Bake for 30 – 35 minutes until tops are golden brown.
- SCD Recipe: Easy Grain-Free Apple Crisp - October 20, 2020
- Beyond SCD Recipe: Red Lentil Pasta with Chicken and Roasted Vegetables - October 3, 2020
- SCD Recipe: No-Cook Avocado-Coconut Pudding – Dairy-Free - September 16, 2020