A huge welcome to clean eating (but not boring!!) expert; Flossie Williamson from great site; Food from Flossie. I personally struggle with the boundless ideas, opinions and philosophies around food that does good and not harm to our bodies – and have found that sparky Flossie and her delivery help demystify that whole scene AND offer fresh and yum ideas that even I am capable of!
So its with great excitement that I welcome Flossie on board as a regular contributor to our FOCUS features and hope you enjoy her inspiration and ideas as much as I do!
Who knew you could make a totally healthy cupcake!! These are perfect for kids, you honestly can’t tell that the icing is made of avocado or that there is even beetroot in the cake. Perfect way to sneak some veggies into your kids diets and stop them from running around after eating sugar like crazies.
DELICIOUS MINI CHOCOLATE + BEETROOT CUPCAKES WITH CREAMY AVOCADO + CHOC ICING
Vegan, dairy free, no refined sugar
1 whole cake or 36 mini cupcakes
⅓ cup coconut oil
¾ cup honey or agave
1 cup almond milk
1 tsp apple cider vinegar
1 ½ cup spelt flour
2 tsp baking powder
1 tsp cinnamon
¾ cup cocoa powder
2 cups finely grated beetroot
½ tsp vanilla
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup agave or honey
Drop of vanilla essence
Preheat your oven to 180˚C.
Grease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.
On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.
Put all the dry ingredients in a big bowl, mix it about and then sieve into the wet ingredients. Stir it until smooth then add the beetroot
Thats the mix done!
Now just spoon it about ⅔ rd’s full into the cupcake tins.
Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out clean.
Leave to cool and get started on the icing.
Melt the coconut oil and dark chocolate in the microwave until its runny.
Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.
To ice use a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away!
Recipe exclusively created exclusively for Junior’s
Images courtesy of Food from Flossie