GF Coconut Flapjack Cupcakes

♬ 'Pure Heroine' by Lorde

I'm baking gluten free. No more standard plain flour crap.

No more  playing it safe with recipes you've heard of.

Today I bought a pack of coconut flour, and was baking all morning. My hair now smells delicious.

Coconut flour needs loads of protein and juice to soak up, I already messed up a previous recipe this morning when I suddenly realised loads more eggs were needed for this tricky flour.

Plenty of experimenting to get on with, let me know if you've tried baking with coconut flour and we can swop baking notes!

Ingredients for 12 cupcakes:

200g oats
100g coconut flour
120ml organic apple juice
75g butter
2 tbsp maple syrup
1tbsp dessicated coconut
1 tsp Manuka honey
1 tbsp chia seeds
Maca powder
Peanut butter
Mini eggs

Method:

▶ Preheat oven 180°c

Grease cupcake tin, NO cases needed.
Melt butter, syrup and honey.
Pour over oats and flour, stir well until everything is covered and glossy.
Stir through dessicated coconut and apple juice.
Spoon into each cupcake mould and press down lightly with the back of a spoon.
Bake for 15 minutes.

Once slightly cool, carefully lift each one out the tin and cover with a small amount of peanut butter, sprinkle Maca powder, chia seeds and top with a mini egg if you want.

Next in the shopping basket - quinoa flour.

GF stands gluten free and sometimes these on MixitCookit it could mean:

Girl Friend
Guilt Free
Gosh Fit
Gimme Four
Gorgeous Flirt
Go Figure
Good Fat


M.x

GF Lemon Polenta Cupcakes

♬ 'For You' by Prince

Prince wrote his first song aged seven and released his first album when he was twenty.
 A true star.

 When you are hoping to achieve your dreams you have to start somewhere. Actually every step is a starting point and it's always the hardest part. This struggle actually makes a person. 
 I think hope is the best state of mind anyone can have.
Hope for something different everyday.
Without hope you are a sunken cake.

Ingredients for 12 small cupcakes

2 large lemons

2 tablespoons of lemon juice from lemons, once the zest has been added.

85g polenta

175g unsalted butter

2 large eggs

150g caster sugar

150g ground almonds

1 tsp gluten free baking powder

Method:
Preheat oven 180° c.
Cream butter and sugar.
Gradually beat in eggs.
Fold in almonds
Add polenta, baking powder, lemon zest and a tsp of lemon juice.
Mix well and scoop into 12 cupcake cases.
Bake for 25 minutes until golden yellow.
Pour remaining lemon juice on each cake and let them cool for a few minutes.
Peel away cases and drizzle with lemon icing sugar.

Stick a heart in each one.

Enjoy with fruits and a nice cup of tea.

GF Sweet Potato Pancakes

SWEEEEEEEEEEEEEEEEEEEEEEET!

♬ 'Jinx' by Weekend

There's something I'm loving about Weekends grey and foggy voices. Perfect album for a Monday in monochrome London.

Oh yeah!

Sweet potato is so amazingly versatile I went through another creative burst this morning and made these delicious pancakes.

They are sweet, perfect warm and really tasty.

Yes guys, PERFECT for your special lady if she is steering away from wheat and refined sugars.

If she doesn't jump on you after you serve these for breakfast - you've made them wrong!

 Makes 8 small fluffy pancakes.

Ingredients:

1 large sweet potato

2 medium eggs

1 tsp gluten free baking powder

1 tsp sunflower seeds

1 tsp pumpkin seeds

1tsp pine nuts

1 tsp ground cinnamon

1tbsp semi skimmed milk

Rice bran oil

Large banana

Manuka honey

Method:

Chop and boil sweet potato, keeping skin on.

Meanwhile whisk eggs in a medium bowl and keep to one side.

Once sweet potato is done, mash well with milk.

Whisk into egg mixture until lump free.

Add seeds, cinnamon and baking powder.

Let it rest for five minutes.

Heat 1 tsp rice bran oil in a large frying pan.

Drop one large scoop of mixture in each corner. Try and fit four.

Three minutes on each side should do.

Serve with Manuka honey and chopped bananas.

Enjoy.xx

Avocado & Chocolate Hearts

♬ 'Home' by Rudimental

 

These delicious double baked hearts were initially a mistake.

 

I nearly burnt a batch of chocolate and banana cupcake sponges! Once I took them out the oven and realised they were a tad over baked I was determined not to waste anything, I added a tablespoon of maple syrup to create a cookie dough texture, found my heart shaped cutters then baked these cuties for another ten minutes.

Covered them in chocolate and avocado, gold lustre spray (standard) and red glitter.

I would go into my normal mode of typing out a cupcake recipe, but what's special about these hearts is the frosting.

DARK CHOCOLATE & AVOCADO

2 ripe avocado's
150g dark chocolate
1 tbsp semi skimmed milk

Melt chocolate and milk in a bowl over boiling water and pour over mashed avocado's.
Whisk until there are no green signs of avocado.

Use this on top of toast, crackers and big show stopping cakes.

Perfect for anyone you love this month.
Which doesn't necessarily have to be your partner, maybe someone at work or a lovely neighbour?

Sharing is caring people.

M

xx