Coconut Flour Strawberry Cupcakes

1. 

   1In a food processor, grind together the coconut flour, sea salt and baking soda until the mixture is uniform.
2. 

   2Add the eggs, honey and vanilla extract; Grind until the mixture is smooth.
3. 

   3Gently add the chopped strawberries and mix by hand.
4. 

   4Place 9 muffin cups with papers and fill each one with a quarter cup of mixture.
5. 

   5Bake at 175°C for 24-26 minutes until golden.
6. 

   6Allow to cool before serving.

Ingredients

• 1/2 cup coconut flour (check label for gluten-free)
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 5 large eggs
• 1/2 cup honey
• 1 tablespoon vanilla extract
• 1/2 cup finely chopped strawberries