I’m not sure where this recipe originated from, it was handwritten (in my handwriting) but I cannot for the life of me remember who gave it to me and so cannot credit the original to anyone! I have adapted it to suit my family’s tastes and have called them cupcakes in an effort to get my ‘used to eat everything and now don’t like anything’ 3 year old daughter (they are really more like muffins and are divine with a smear of ‘real’ butter on them). It was also a desperate attempt to get some vegie’s into her without her realising! These are just orange coloured cupcakes in her mind and I’m fine with that as long as she eats them! Great little snack to throw in a bag for a trip to the park.
2-3 carrots, depending on size, peeled
3/4 cup wholemeal spelt flour
1/3 cup wholemeal flour
1/2 cup dessicated coconut
1/3 cup rice malt syrup (can use maple syrup or even honey if you like them sweeter)
Pre-heat oven to 180 degrees.
Put the carrots, egg and rice malt syrup in a food processor and process for 30 seconds to a minute. Add all remaining ingredients and process until combined. (I love my food processor!)
Fill a muffin tin with cupcake liners and fill each evenly. Sprinkle some coconut and sunflower seeds on top.
Bake for about 15 minutes or until you think their cooked!
They’re so easy to make and are freezer friendly (if they last that long!) Enjoy!
* For those of you who don’t own a food processor. Simply grate the carrots by hand and then combine all the ingredients as above. Still easy!
Today I baked. We had run out of everything sweet and my husband was driving me mad with ‘You need to make more of these…’ ‘You need to make more of those…’ So I gladly set aside the housework and did what I love instead, baking. First I made some Yummy Mummy Date Balls using raw honey as the sweetener making a note to use Rice Malt Syrup next time so it’s not quite as sweet. Then I made some Chocolate Oat Cookies courtesy of Coconut Health and Healing, so quick, easy and yummy. Then I had a craving for a more biscuity style of cookie with a little bit more chocolate but without all the butter and sugar. Hey presto! Happy Island’s Chocolatey Chocolate Chip Cookies were born! Really easy and quick to make, satisfies that choccie craving and is approved by my 3 year old! Hope you enjoy them too!
1/2 cup coconut oil (room temperature)
1 cup coconut sugar
1 1/2 teaspoons vanilla bean paste
1 1/2 cups organic flour plain (I used white flour in this recipe but am keen to try a wholemeal spelt)
1 teaspoon baking soda
2 tablespoons raw cacao
Pinch of sea salt
1/2 cup dark chocolate chips
Preheat oven to 180°C. Put the coconut oil, coconut sugar and the vanilla bean paste into the food processor to cream, this should only take a couple of minutes. Add all other ingredients. Place a sheet of baking paper on a cookie tray. Roll mixture into balls, place on tray and flatten. Cook for 15-20 minutes. The amount of cookies depends on the size of your balls (and no I didn’t mean for that to sound rude!) Enjoy
I remember one of the rare treats when I was a kid was my Mums Chocolate Truffles. A ball of chocolatey, biscuity naughtiness rolled in sweet coconut. They were a special occasion food that Mum faithfully trotted out at formal dinner parties, Christmases or as a cooking contribution at a family/friend gathering. You could never just eat one and I remember hovering around the food table watching, waiting for the opportunity to snatch another one and pop it quickly into my mouth before anyone noticed. I was caught out more often than not as my suspiciously bulging cheeks would often give me away. It’s amazing how some foods just transport you back to the magical, carefree days of childhood. This is my healthy version of my Mum’s Chocolate Truffles, one that my daughter Willow calls ‘Yummy Mummy Date Balls’, a name that has stuck. And yes, she takes every opportunity to try and sneak an extra one just like her Mum!
YUMMY MUMMY DATE BALLS
This recipe is super easy and doesn’t take long. I use all organic ingredients where possible.
1 1/2 cups pitted dates
1 cup raw cashews or almonds
2 tablespoons raw cacao
1 tablespoon coconut oil
1 teaspoon raw maca powder* (optional)
40-50ml agave syrup
Dessicated coconut for rolling
Place the nuts into a food processor and process until you have a nice crumb consistency. Add the dates and process until chopped well. Add all other ingredients, blend until well combined and mixture stick together. Roll into tablespoon size balls, then roll in coconut. Place in an airtight container and refrigerate.
*Maca powder is a superfood which is native to the Andes mountains. It has many health benefits including boosting energy, increasing fertility, combats migraines and stress, enhances memory, speeds healing, is vitamin packed with B1, B2, B12, C, zinc and calcium to name a few, boosts your immunity and apparently, your libido.