![]() Form the dough into 18 balls about 1 1/2 tablespoons each and press each one into the mini muffin liner forming a cup shape using your thumb.*.Chill in the refrigerator for 5-15 minutes until it’s firm and no longer sticky.Stir the dry mixture into the wet until a dough forms.If your almond flour has lumps, sift everything together so there are no lumps. Combine the dry ingredients in a separate bowl.In a medium bowl, whisk together the egg, honey, vanilla, and coconut oil.If you don’t have a mini muffin pan, put liners on a rimmed baking sheet. Heat the oven to 350 degrees and line a mini muffin pan with 18 liners.Set the curd aside to cool to room temp.Since it’s thick use a spoon or spatula to push it through the strainer. Remove from heat immediately and pour the curd through a strainer into a glass bowl.Continue to cook and mix with a silicon spatula or spoon until the mixture is creamy and thickens enough to coat the back of a spoon, 5-8 minutes (There may be a few lumps, don’t worry we’re going to strain it). ![]()
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