Using natural sugars from maple and coconut, coupled with seasonal fruits (granny smith apples and navel oranges) has allowed us  to create a yummy treat without the guilt factor.

Maple syrup contains nutrients to include calcium, iron, zinc, potassium and manganese. When shopping for maple syrup, aim to buy real maple syrup, and avoid the maple “flavoured” syrup. The other sweetener in this recipe is coconut sugar. It contains vitamin C, potassium, phosophorus, magnanese, calcium, zinc and iron and has a low glycemic index of 35, compared to refined sugar which is up between 65 – 70. Both Maple syrup and Coconut Sugar are extracted from the sap of trees and not altered chemically in any way, BONUS!! However they are still sugars, and should be consumed in moderation.

This recipe is super easy .. and we almost forgot to mention, gluten free too!

Makes approximately 10

What you will need:

2.5 cups almond meal

1 tbs cinnamon

2 tbs chia seeds

5 eggs, separated

3 tbs coconut sugar

5 tbs maple syrup

1 apple, diced into small pieces

2 oranges

1/2 cup almond flakes for decoration

How to prepare:

Preheat your oven to 180 degrees Celsius.

Peel both oranges, removing all the pith (white bit) and blitz in a high powered blender together with 2 tablespoons of maple syrup until smooth. Place the orange puree into a saucepan and cook on high heat, stirring constantly until the mixture is boiling and bubbling. Set aside to cool for at least 20 minutes before commencing the next step.

In a large bowl, combine the almond meal, chia seeds and cinnamon. Set aside.

Separate the eggs. Whisk the yolks and coconut sugar until creamy. Gently fold in the almond mix, maple syrup and apple slices using a spoon.

Fold half of the orange puree to the almond yolk mixture. Set the remaining orange puree aside.

Whisk the egg whites for about 3-4 minutes on medium speed, until soft peaks form. Fold through the mixture gently, half at a time.

Place the mixture into a well buttered muffin tin, or into a silicon cup baking tray. Fill to the top.

Add a dollop of the remaining orange puree on the top and finish with flaked almonds.

Bake in the oven for 30 minutes, until golden in colour.

Allow to cool before serving.

Enjoy!

*Keep refrigerated for up to one week.