This Breast Cancer Awareness month, one of Australasia’s leading plant-based nutritionists and naturopaths, Buffy Ellen, shares the recipe of delicious and healthy pink cupcakes.
INGREDIENTS:
• 1⁄2 cup ground almonds
• 1 cup wholemeal spelt flour
• 1⁄2 cup fine desiccated coconut
• 1⁄3 cup coconut sugar
• 2 tsp baking powder
• 1⁄2 tsp baking soda
• 2 Tbsp dragonfruit powder (optional)
• Pinch of sea salt
• 1⁄3 cup plant-based milk
• 2 lemons
• 1⁄4 cup olive oil
• 1 Tbsp vanilla extract
For the icing:
• 1⁄2 cup cashews
• 1 lemon
• 4 tsp brown rice syrup
METHOD:
- Preheat oven to 180°C/ 355°F. Lineor grease a standard 12-case muffintray.
- Blitz almonds to a flour and sift withremaining dry ingredients.
- Blend the wet ingredients in a blender and pour into dry mix,folding until combined.
- Bake for 14 minutes until a skewercomes out almost dry, then removeand cool on a baking rack.
- Meanwhile, blend cashews to a flourin the smallest blender you have (e.g. a smoothie/bullet attachment). Add remaining icing ingredients along with 2 teaspoons of water, and blend again until super smooth, scraping down the sides of the blender as needed.
- Top the cupcakes with icing, a sprinkle of coconut, and fresh blueberries if you like.