I made these chocolate cupcakes for the boy’s birthday’s at the weekend, and have to share with you. They are super quick and easy (a mum essential), light and moist (hate that word), and if you like chocolate they are AMAZING.
350g plain flour
60g cocoa powder
370g caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
150g dark chocolate chips
1 cup measure of coffee (cooled)
425ml vegetable oil
1 cup of buttermilk
3 large eggs
Mix the dry ingredients together in a bowl. In a separate bowl mix the wet ingredients, then mix the wet and dry ingredients together. Transfer to a pouring jug as it’s easier to fill the cupcake cases, fill them 2/3’s to the top. Bake in the oven at 160 ºC for 24minutes. You should get 24 out of this recipe.
Super quick and super easy (perfect), I tried out these vegan protein bars today.
They were really tasty, a good sweet hit. I forgot to oil my muffin tray, so it stuck a bit. But I’ll use the broken bits and crumbs as granola so no waste.
1 1/2cups quinoa flakes
1/4 cup ground flaxseeds
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 cup extra virgin olive oil
1/4 cup maple syrup
2 tbsp brown rice syrup
1/2 cup chopped apricots
1/2 cup chopped nuts
Mix all of the ingredients above, together in a bowl. Then squash down in to a lightly oiled tin or muffin tray. Place in the oven for 30minutes at 190°C until golden. Once cool, cut in to rectangles if used a tin or just ease out the disc shapes from your muffin tray and eat.
I made these yesterday and they were so good I had to share. They are an Honestly Healthy recipe (recommend), I’ve made the mango coconut balls before from this book and the boys loved them (may post these another day). But, so far I’ve kept these chocolate balls of delight hidden in the cupboard and shared with a selected few so far.
Super quick and easy recipe to whiz up, I also changed it slightly and instead of using the full amount of coconut flakes as stated, I split it with cashew nuts.
10 pitted dates
50g raw cacao powder
25g raw almonds
200g coconut flakes (I used roasted and split with cashew nuts)30g agave syrup
2tbsp coconut oil
1tsp xylitol (I didn’t have any, so left it out)
Mix the date, cacao powder and almonds in a blender/processor until it’s a sticky chunky paste (about 1min). Add rest of the ingredients and blend.
Roll the mixture in to balls, you should get about 12 and place them on a baking sheet with parchment. I use a silicone baking sheet instead of parchment.
Pre-heat the oven to 200°c. Mix all the ingredients together, may look crumbly, but it comes together after a bit of kneading. Roll out to about 2mm thick, cut out shapes of your choice. I use a small star cutter and get 20-24 small stars from this recipe. Place on a non-stick sheet or baking paper, and cook for 8-10minutes. Suitable for freezing, but they’re gobbled up too quickly to think about that in our house.
On another note, the sun’s supposed to make an appearance at the weekend so have a happy one x
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