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!
Hubby came home starving from a surf this morning so the smell of my freshly baked Sourdough Rye Bread and Zucchini and Feta muffins was too much for his grumbling belly. He greedily sliced into the fresh bread and spread the slices generously with a simple butter and jam, he also made short work of the muffins before I could so much as pull out a picnic blanket! So we ate in the sun on our deck overlooking the water (not too shabby anyway) and then set off for the beach. Catching up in the sun on the sand with our city neighbours and their children who have made the journey to the island for the school holidays was a nice way to spend the afternoon. We’re not used to so much colour and movement on the island as we pretty much have it to ourselves outside of school holidays. All in all it’s been a pretty perfect Sunday AND I can highly recommend my Zucchini and Feta Muffins! I hope you give them a go and enjoy them as much as we do!
ZUCCHINI AND FETA MUFFINS
1 1/2 cups organic wholemeal spelt flour
1 teaspoon baking soda
1 teaspoon sea salt
Fresh ground black pepper to taste
2 zucchini’s, medium size, grated
1 cup chopped feta
1/2 cup milk
1/4 cup olive oil
Handful of chopped basil
Preheat the oven to 180° celcius. Grease a 12 hole muffin tray. Combine the flour, baking soda, salt and pepper. Add grated zucchini and chopped feta. Add all other ingredients and mix until just combined. Spoon mixture evenly into muffin tray holes. Bake for 20-25 minutes or until cooked through. Let them rest for 5 minutes after removing from oven before placing on a wire rack to cool completely. Store in an airtight container in the fridge.
These taste great eaten cold or heated through and smeared with a little butter.
Enjoy! J x
For years, well before my daughter was born, my husband has loved Chocolate Crackles. You know the kind Mum used to make as a treat or for birthday parties, the recipe came free on the back of a pack of Rice Bubbles. Just add some copha, icing sugar and cocoa and you have a quick but not very healthy treat. Copha is hydrogenated coconut oil. It alters the chemical structure of the oil and creates harmful trans-fatty acids. Hydrogenated oils can impact negatively on your cholesterol levels. Substitute copha with Organic Coconut Oil for the same taste without all the negatives.
In my version I added some chia seeds and flaxseeds which are high in fibre (this is beneficial for heart health), rich in antioxidants and can reduce cholesterol.
My little family loved them. I hope yours will as well.
This is my version of Chocolate Crackles based on Janella Purcells.
3 cups organic puffed rice
1 cup of dates
1 cup coconut oil, melted
1/2 cup organic dessicated coconut
1 cup raw cacao
1/2 cup chia seeds
1/2 cup flaxseeds
1 cup walnuts
1/2 cup currants
4-6 tablespoons of Agave Syrup (depending on your desired sweetness, you can also use raw honey or rice malt syrup)
1/2 cup dark chocolate chips
Chop the dates (I do it in my food processor), remove and set aside. Chop the walnuts to desired consistency (I use the food processor and chop them really fine). Add all ingredients to a bowl and mix until completely combined. Place patty pan/cupcake cases onto a flat baking tray, fill with mixture and pop them into the fridge for around an hour to set. If you are desperate to eat one fairly quickly you can pop them into the freezer. Store in an airtight container in the fridge.
This recipe will make about 24.