Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | unsalted butter, cold | 1/4 | cup, ground | hazelnuts | 2 | teaspoons | Pure vanilla extract | 2 | cups, shredded | coconut (preferr unsweetened) | 1/4 | cup | milk, whole, organic | 3 1/2 | teaspoons | Stevia | 1/8 | teaspoon | sea salt | 3 | eggs | eggs, Free Roaming Organic Brown |
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Steps
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Sequence
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Step
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| 1 | grind shredded coconut into a fine, powdery meal. | 2 | scoop ground hazelnut into measuring cup, packing firmly with hands | 3 | add dry ingredients | 4 | melt butter, beat in eggs, vanilla extract, and coconut milk | 5 | Add dry ingredients into wet ingredients, beat together for a couple of minutes | 6 | Line mini muffin pan with mini muffin papers, spray with extra virgin olive oil spray. Alternatively, grease with butter or coconut oil | 7 | Pour batter almost to the top of mini muffin cups. | 8 | Bake 18-20 minutes, or as needed until springy and firm to the touch. |
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