Carrot Cake Cupcakes (that children, is ‘alliteration’)

Because the balls alone did not satisfy. (Get your mind out of the gutter!)

2 cups grated carrots
2 cups almond meal 
3 free-range eggs
1/2 cup oil (I used sunflower but you can use coconut or whatever)
1 cup raw coconut sugar (or 1/2 cup honey/maple syrup if you prefer)
zest of one orange
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda

1 cup crushed raw walnuts
1/2 cup organic raisins

toppings of choice (I used silvered almonds and coconut chips)

Preheat the oven to 160C.

Combine all ingredients (except walnuts and raisins) in a food processor and whizz until well combined.

Pour mixture into a large mixing bowl. Add walnuts and raisins then mix well with a spoon.

Pour batter into a greased muffin tray. Bake for 30 min or until the fork comes out clean.

Let cupcakes cool completely before removing from tray – very difficult, I know. But, patience is key if wanting muffins to stay in tact.

Enjoy X

*gluten-free
*dairy-free
*refined-sugar free

Decadent Chocolate and Raspberry Cupcakes

Nutritious cupcakes. Need I say more?

1/4 cup coconut oil (melted)
1 cup fresh or defrosted raspberries
1/4 cup honey
1 cup almond meal
4 free range eggs
1/2 teaspoon baking soda
1/2 cup raw cacao powder or good quality cocoa powder
silvered almonds to decorate

Preheat oven to 160 C

In a food processor, whizz all the ingredients together for 1-2 minutes or until smooth.

Pour batter into a lined or greased muffin tray then top with silvered almonds.

Bake for 20 minutes or until the fork comes out clean.

Let cool before nom-nom-nom