Burnt Almond Cupcakes

Hands-on time: 20 minutes; Total time: 55 minutes.

Makes: 12 cupcakes.

INGREDIENTS:
◦ 1/2 cup coconut flour
◦ 6 eggs
◦ 1/2 cup palm shortening, melted
◦ 1/2 cup pure maple syrup
◦ 1/2 tbsp. vanilla extract
◦ 1/2 tsp. Himalayan or Celtic sea salt
◦ 1/4 tsp. baking soda
◦ 1 cup slivered almonds
◦ Vanilla frosting (see other recipe)

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, blend first seven ingredients with a hand mixer.
3. Place cupcake papers into the cupcake pan. Fill each muffin cup 1/3 full with batter and bake for 35 minutes.
4. Spread slivered almonds on a baking sheet and lightly toast for 5 minutes.
5. Allow cupcakes to cool.
6. OPTIONAL: carefully remove the center of the cakes (halfway down) and discard. Fill void with vanilla frosting (or fruit).
7. Frost cupcakes with vanilla frosting and top with toasted almonds.

*Excerpted from “Make it Paleo: Over 200 Grain Free Recipes For Any Occasion” by Bill Stanley & Hayley Mason