Uploaded: 3 October, 2022



Recipe from Perfectly Paleo by Rosa Rigby,

published by Ryland Peters & Small.

Ingredients - Serves: Makes 12

140g ground almonds

80g arrowroot

2 teaspoons baking powder

a pinch of salt

80g xylitol

40g cocoa powder

4 teaspoons chopped fresh

thyme, plus extra to decorate

3 teaspoons ground cinnamon

75g coconut butter (or regular butter), melted and cooled

4½ tablespoons light olive oil

1 teaspoon vanilla bean paste (or vanilla extract)

4 eggs

extra virgin olive oil, to drizzle

pink Himalayan salt (or sea salt), to sprinkle


  1. Preheat the oven to 170°C (325°F) Gas 3. Sift together the dry ingredients, herbs and spices. Any remaining lumps in the sieve/strainer can be put in the mixture.


  1. In a separate bowl, whisk together the coconut butter, oil, vanilla and eggs. Whisk this into the dry mixture.


  1. Grease a muffin pan and dust with cocoa powder, then divide the mixture evenly between the muffin pan holes. Bake in the preheated oven for 15–20 minutes or until risen and springy, with a slightly cracked top.


  1. Drizzle with a tiny bit of oil, extra virgin olive oil if you have it, and the tiniest sprinkle of pink Himalayan salt and thyme leaves if desired.