Cacao, Beetroot, Bean Cupcakes

These cupcakes are rich, chocolatey, fudgey goodness but are actually super nutrient dense. I just love giving my kids delicious treats like these that are totally good for them! Especially as my oldest can't do gluten or dairy, I feel it's so important she doesn't always feel like she's missing out.

3/4 to 1 cup dates (depending on sweetness preferred)

2 cups cooked adzuki beans (or canned beans)

1 cup grated beetroot

1/2 cup coconut flour

3 eggs or 1/4 cup ground flax mixed with 1/2 cup water

generous 1 cup coconut cream

1/2 cup cacao

1 tsp cinnamon

1 tsp vanilla

1 tblsp maple syrup, stevia or honey

1 tblsp Apple cider vinegar

1 tsp baking soda

Chop dates in food processor first, then add all other ingredients and process till well mixed and smoothish. Bake in greased muffin tins at 180 for 30 - 35 minutes.

Ice with the solid part of a can of coconut cream mixed with 2 tblsp cacao and 1 - 2 tblsp honey.

Cardamon, Ginger and Cinnamon Spiced Feijoa Muffins

Cardamon, Ginger and Cinnamon Spiced Feijoa Muffins

These muffins are subtly spicy and feijoa tangy and light and fluffy and really hard to only have one!

1 cup brown rice flour
1 cup buckwheat flour
1/2 tsp cardamon
1/2 tsp ginger
1 tsp cinnamon
1 tsp baking soda
2 cups chopped feijoas
3 eggs
3/4 cup coconut cream
1/4 cup coconut oil (melted)
1/4 brown rice syrup or other sweetener
1/2 cups dates
juice of 1/2 lemon
1/2 tsp vanilla extract

Combine flours, spices and baking soda in a bowl.
Add remaining ingredients except the feijoas to a blender and blend until smooth.
Add the feijoas and the wet mix to the dry mix in the bowl and mix gently.
Bake in greased muffin tins at 180 for 20 - 25 minutes.

Carrot, Kumara, Orange and Ginger Muffins

The beautiful organic ground cinnamon and ginger is so much fresher and more flavourful than any ground spices I have tasted before, they can't even compare, the ginger is spicy and the cinnamon smells sweet. I couldn't help being inspired to play around...

Carrot, Kumara, Orange and Ginger Muffins
gluten, dairy, refined sugar free

1 cup brown rice flour
1 cup ground almonds
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
2 cups grated carrot
1/2 cup raisins
1/2 cup pumpkin seeds
1/2 cup coconut
2 tblsp chia

3 eggs
1 cup mashed kumara
1 tsp vanilla
2 tblsp melted cocnut oil
2 tblsp melted honey
juice and rind of 1 orange
1 tsp apple cider vinegar
1 tsp baking soda

Combine dry ingredients in one bowl and wet ingredients in another. Add wet mix to dry ingredients and just mix enough. Bake in muffin trays at 180.

To make whipped coconut cream icing, use just the solidified part of the coconut cream in the can and whip up with a squeeze of orange juice and some chopped dates, you can soak the chopped dates in the orange juice to soften them first.