So yummy!! At a cupcake size, these make a perfect snack or an on-the-go breakfast! They were really simple to make and won't take much time for those of you who are super busy.
Makes: 9-10
Ingredients:
Dry:
- 40g coconut flour
- 1tsp ground cinnamon
- 1/2tsp nutmeg
- 1tsp baking powder
- Pinch salt
- 1 cup grated carrot
Wet:
- 3 large eggs
- 30mL coconut oil
- 1tsp vanilla
- 2 medjool dates
- 1tbsp honey
Optional:
- 50g nuts of choice (I used Walnuts)
Method:
1. Preheat oven to 180 degrees celsius
(fan forced oven).
2. Soak the medjool dates in some warm or hot water
3. Mix the dry ingredients EXCEPT the carrots in a bowl and set aside
4. Pit the dates
5. Blend wet ingredients with half the grated carrot. Pour into mixing bowl.
6. Add the dry ingredients to the wet
7. Mix in remaining carrots (& nuts if you opted)
8. Let the batter sit for 5-10 mins to let the coconut flour expand
9. Scoop into cupcake moulds and bake for 20 minutes - this will vary slightly depending on your oven and cupcake size.
2. Soak the medjool dates in some warm or hot water
3. Mix the dry ingredients EXCEPT the carrots in a bowl and set aside
4. Pit the dates
5. Blend wet ingredients with half the grated carrot. Pour into mixing bowl.
6. Add the dry ingredients to the wet
7. Mix in remaining carrots (& nuts if you opted)
8. Let the batter sit for 5-10 mins to let the coconut flour expand
9. Scoop into cupcake moulds and bake for 20 minutes - this will vary slightly depending on your oven and cupcake size.
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