These gluten free cup cakes have no added sugar, butter or flour and taste amazing.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: Approximately 8-10 cup cakes

Ingredients:
Rind of one orange
Juice of one orange
5 eggs
1 handful of dates, chopped or blended
1 cup of sunflower seeds, blended into powder
1 half handful of desiccated coconut
60g of chocolate whey protein powder
1 tbs of coconut oil
2 tbs flaxseed meal
6 squares of dark chocolate (70% or better)
1 stevia tab (may need more depending on taste)
1 heaped tsp of baking powder

Method:
Preheat oven to 180 dg
For dry ingredients
– Blend sunflower seeds into a powder and add to bowl
– Chop or blend dates
– Grate orange rind into bowl
– Add whey protein to bowl
– Take dark chocolate, chop with a knife into small chunks and add to bowl
– Add desiccated coconut, flaxseed meal, stevia and baking powder
For wet ingredients
– Add eggs into bowl
– Squeeze juice of whole orange into bowl
– Take one tbs of coconut oil and melt in a pan (this will take only seconds) then add to bowl
– Stir all ingredients well
– Place patty pans into cup cake tray and add mixture 3/4 full
– Bake for 15 minutes. Check with a knife make sure mixture is cooked
Note: Check before 15 minutes is up as cup cakes can dry out quickly if cooked for too long

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