- 1 cup coconut flour
- 1 cup almond flour
- 1 tsp each ginger, nutmeg, cinnamon, honey and baking powder
- 2 eggs
- about 1 to 1.5 cups of Medjool dates, de-stoned
Sift all the dry ingredients together. This part is mostly to get the baking powder completely mixed in. Near the end, there were a bunch of gritty almond pieces that wouldn't go through the sifter, so I just dumped them on in for more texture.
Whisk the eggs and honey together. This might be difficult. Just do what you can. I didn't have acacia honey, so I used good ol' Blue Ridge Parkway deliciousness.
Grease a muffin tin (I used coconut oil) and go to town. These don't rise too much, so make them as big as you want them to end up.
At this point, if you are reading Finn's recipe too, remember that he uses Celsius. It would take a really, really long time to bake these to doneness at 180 Fahrenheit, as I realised after about 10 minutes. The proper temperature here is about 325-350 for 15ish minutes, baked in the lower-to-middle section of the oven so the tops don't scorch. Keep an eye on them, changing the time and temperature as you see fit.