INGREDIENTS FOR SPONGE

1 medium free range egg

50g Coconut Sugar

100g peeled finely grated courgette

1 tsp almond extract

25g rice flour

60g ground almonds

1 tsp baking powder

small pinch of salt (optional)

 

ICING

75g xylitol whizzed to a fine powder

50 powdered agave 1tbsp water

1tsp vanilla extract

1 tsp almond extract

 

FOR DECORATION

bunny ears: 2 almond slivers

bunny nose: one tiny piece of freeze dried raspberry

 

METHOD

oven on 160 deg c

Whisk egg and coconut sugar together until really fluffy and airy

add grated courgette, almond extract and mix until all lovely and together

add flour ground almonds baking powder and salt into the mixture and mix well

spoon into mini muffin trays (the tiny ones) this mix will make 24

bake or 15 mins

to make icing combine ingredients really well banishing any lumps!

when cakes are cool pop a little icing on then the ears and noses!

tadha!!!! heavenly bunny yummies!!!!!