A super yummy yet healthy little recipe!
Gluten-free and sugar-free

INGREDIENTS for two cupcakes
25 g Live Better sprouted oatmeal
15 g erythritol
5 g coconut flour
5 g cocoa
15 g of melted butter
2 egg whites (if you use our powdered egg whites: 56 ml water + 2 scoops egg white powder)
1/2 teaspoon baking powder
Vanilla powder to taste.

PROCEDURE
Preheat the oven to 180°.
Mix all dry ingredients together
Add the liquid ingredients and mix until smooth
Put it into two 6×6 cm molds
Cook 15 to 20 minutes.
In the center I put jam but they can be enriched with anything you like: hazelnut kernels, pistachios, almonds.
If you like you can dust them with erythritol à vélo.