The special on strawberries continues….I bought two punnets on Friday and my husband brought home 4 punnets yesterday! Whilst my family could devour 6 punnets effortlessly, the more satisfying option for me was to test drive a recipe I’d been formulating in my head for a while: “clean” strawberry and almond meal muffins.
Every now and then I’ll bake something that really takes my breath away. This is one of those times. The strawberry flavour is immensely intense, the texture moist and the process ridiculously easy. I added a little beetroot powder (which you can find at Herbie’s Spices) to drive up the pink colour, but don’t worry if you cannot be bothered with this step.
In the picture I’ve iced them with melted white chocolate, coconut flakes and cashews – which takes these little cakes to the level of a sophisticated afternoon tea. But if you are making these with the intention to fill school lunch boxes, omit that step and you have a rather healthy little lunchbox treat. These will also freeze beautifully without the icing.