First and foremost, Happy New Year!
My resolution this year is to cut down on sugar, I don’t use it to excess but it is an essential ingredient in baking! The good news is that there are lots of alternatives out there so we can carry on baking.
Sugar was a hot topic last year with SACN (Scientific Advisory Committee on Nutrition) producing new, lower recommendations for our daily intake of carbohydrates and the health benefits this will have. Undoubtedly the topic will be pushed into the spotlight further this year with Jamie Oliver campaigning for a ‘sugar tax’ on drinks containing sugar.
With this in mind I have been researching recipes that use sugar alternatives and here is my first attempt…!
I was pretty happy with how these cupcakes turned out, I would recommend adding more blueberries than the recipe states as they’re such a good natural sweetener.
Ingredients – makes 9 cupcakes
45 g ground almonds
130 g rice flour
1/2 tsp bicarbonate of soda
1/4 tsp baking powder
Pinch Himalayan salt (great to use in cooking and baking due to all the minerals it contains its well worth the investment)
125 ml rice milk
40 ml coconut oil (melted)
50 ml agave
1/2 tsp vanilla essence
130 g courgette
60 g blueberries
Pre-heat the oven to 180°C and line a cupcake tin with 9 cases.
In a large bowl measure out the ground almonds, rice four, bicarb of soda, baking powder and salt. Mix together and leave to one side.
In a separate bowl whisk together the egg and rice milk.
Melt the coconut oil and pour in to the wet mixture along with the agave and vanilla essence. Whisk until well combined.
Then grate the courgette and add this and the blueberries to the wet mixture. ( As mentioned before I would probably throw in a few more blueberries next time I make this as they give a nice natural sweetness to the cupcakes).
Now pour the wet ingredients into the mixed dry ingredients and mix until combined.
Pop the mixture into the cupcake cases and bake for 15-20 minutes.
And there you have it, guilt-free cupcakes! Enjoy!
Happy Baking x