Almond Cow Muffins

1 batch of Almond Cow Pulp

1 cup rice flour

Baking powder ? 

Baking Soda ? 

Cinnamon ?

Ground Ginger ?

Cardamon ?

1/4 tsp kosher salt

6 packets Truvia

3 Packets Stevia in the raw

8 Tbsp Butter room temp

1 Tbsp molassas

1 tsp Vanilla extract

1/2 cup sour cream

Mix Almond Cow pulp with all dry ingredients. Cream butter with molasses and vanilla. Beat in 1 egg at a time until fully incorporated. Beat in sour cream. Bake in silicon muffin cups for 20-30 minutes or until the tops are golden brown. 

Baked oats

Mix

500 g oats

17 g baking powder

1 tsp table salt 

10 g stevia in the raw

70 g cocoa

A portion

1/2 banana mashed

60 grams of mix

100 grams milk

Splash of vanilla

Toppings as desired

Pistachio Butter Cake

Ingredients

16 T Softened Butter

1 cup Granulated Sugar

4 Eggs

2 t vanilla

1/2 t kosher salt

2 T Milk

1 cup AP Flour

1 1/2 cups finely ground and sifted pistachios

2 t baking powder

Cream the butter and sugar together until fluffy. Add the eggs one at a time. Mix in the vanilla, milk and salt. Mix the dry ingredients together and add to the wet in two batches until the batter is smooth. Butter two 9 in cake tins and flour with pistachio flour and bake at 350 F for around 20 minutes. Allow to sit for a few minutes before removing from the tin and allow to fully cool on a cooling rack before icing.