- 1/2C brown rice flour
- 1/2C almond meal
- 1C cooked pumpkin… I use Jap Pumpkin with I think is equivalent to Kabocha squash?
- 1t ground cinnamon
- 2t melted coconut oil (liquid) – the recipe works without the oil, but the cakes will dry out quicker and will be best eaten on the same day as they were made.
- 1/4t sea salt
- 10 drops liquid stevia* or more to taste
- 1/2t baking powder
- 1/8t baking soda
- 1/4C non dairy milk
Alternative sweetie options:
* 1/8C liquid sweetener (maple syrup/agave/honey… but cut down milk to 1/8C)
*Cut down pumpkin component to 3/4C and add 1/4C pitted medjool dates.
*1/4C coconut sugar… or you can use raw – this is probably the sweetest tasting option (was a bit too sweet for me!)
- Add all ingredients except the baking agents (powder & soda) into a food processor and mix until well incorporated.
- Transfer to a mixing bowl and fold in baking powder and soda.
- Spoon into silicone cupcake moulds so that they are about 3/4 full (or paper liners/oiled pan etc) and bake at 170 degrees C for 20-25 minutes or until the cupcakes are springy to the touch, and a skewer inserted into the middle comes out clean. It’s kinda hard for me to judge timing as my oven SUCKS…. just keep an eye on them!
The nest step, tomorrow – I promise.
Viper tested these out for me too – he sat there eating the cupcake, said it was “Yummy” and then added, ‘You’re really quite weird, aren’t you?’ ’Where did that comment come from?!’ I asked him. ‘Who puts beans, pumpkin, avocado in a cupcake… it’s just odd,’ he answered.
Yes Viper, I am weird. Although I can’t officially “taste” something in my mouth knows that these are tasty as somehow I ate 3 of them. Another bonus is that they are a bit of a protein hit and are really filling.
My reasoning for my strange style of cooking is that I like a challenge. Anyone can bake with butter, sugar, eggs and white flour and should be able to come up with something delicious…. it’s not hard. Traditional baking is easy. Take away the flour that makes everything fluffy and light…. the eggs that help bind and raise, the sugar that gives sweetness and tenderness, the butter that brings richness and moisture…. there’s your real challenge.
If I can make something that is healthy, delicious, and a little bit ‘left of centre’ then I’m a happy gal.