Saturday, 8 March 2014

Kaylah's Chocolate, Kumara, Cashew Cupcakes

The apple doesn't fall far from the tree - my daughter has the cooking bug! She has a real talent for flavours, and absolutely loves creating recipes and of course cooking them (and her favorite part is of course licking the spoon - like mother like daughter!!)

She and I came up with this recipe yesterday for some delicious kumara cupcakes that are gluten, grain,  soy and refined sugar free. We used a little butter in the recipe, but you could easily sub it for a dairy free alternative, or oil. With only 4 tbsp of maple syrup in the recipe, they are very low in sugar, and with the addition of kumara and cashew nuts they have a great combination of carbohydrates and proteins which make them a fantastic snack and even one of those 'sweet treats' that is healthy and nutritious enough for a breakfast on the run.

A couple of options when you make them…

  • remove the maple syrup to make a sugar free version if you are trying to eliminate sweeteners
  • substitute the maple syrup for honey or coconut sugar if you don't have maple syrup in the cupboard
  • add 1/2-1 cup of chocolate chips to the batter before cooking to make them a little more decadent
  • top with a slick of your favorite icing for another decadent option
  • try pumpkin puree instead of kumara puree as an alternative

Kaylah's Chocolate, Kumara, Cashew Cupcakes

Gluten-free, grain-free, soy-free, free of refined sugar, option to make them dairy free

1/3 cup cocoa or cacao powder
1 tsp baking soda
1 tsp baking powder
2 tbsp coconut flour
1 cup cashew flour (1 cup cashew nuts, blended into a flour consistency)
2 tsp vanilla essence
4 tbsp maple syrup
3 eggs
1 cup kumara puree (1 large kumara, cooked and mashed)
1/4 cup butter or coconut oil (or oil/butter alternative of your choice)

1. Preheat oven to 170C and line a 12 hole muffin tin with paper cases, or grease with butter or coconut oil
2. Prepare your mashed kumara and cashew flour if you don't already have them ready. To make the kumara, peel a large kumara and either steam, or boil until soft. Either mash or blend with a stick blender until smooth. Set aside. To make the cashew flour, place 1 cup raw cashew nuts in a small food processor or blender and pulse until a 'flour' texture is achieved. The flour will be quite course, and be careful not to over blend to ensure you don't end up with butter!
3.  In a large bowl, combine the dry ingredients (cocoa powder, baking soda, baking powder, coconut flour, and cashew flour).
4. In another bowl, beat together the butter or oil, vanilla essence and maple syrup. Add the eggs, one at a time, and beat until combined. When all the eggs are added, add the kumara and beat well until thick and smooth.
5. Add the wet ingredients to the dry and mix well to combine
6. Spoon about 2 heaped tablespoons of mixture into each hole of the muffin tin.
7. Bake for about 15-18 minutes until no longer soft in the middle (they should be firmish to touch but not longer squishy)
8. Remove from the oven and allow to cool in the tin