No ordinary love – for this cupcake!

Jude Blereau is a wholefood guru. In terms of learning about nutrient dense food and the meaning of true nourishment and what that could mean for your health and your kids strength and vitality while they grow, the book “Wholefood for Children” is essential. A must- buy for parents feeding little people & wanting to nourish instead of just fill! To be honest,  I actually bought this book originally because the cover looked so gorgeous! Little did I know 3 years ago…

Pages 7-70 are the finest, most simply explained crash course on ‘real food’ nutrition for anyone let alone the under 5’s. If you’re worried about food allergies, these are also addressed in this book with recipes adapted for all kinds of challenges.

The first recipe I made from the book? The cupcakes, of course.

The ingredients were so different to the eggs, flour, sugar type baking, so for your first effort, you will find yourself spending a bit of cash to get the pantry stocked for these new making ingredients.

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Vanilla Coconut Cupcakes Recipe
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INGREDIENTS

Dry Bowl
  • 195 g organic white or wholemeal spelt flour OR 100g buckwheat + 90g rice flour for a Gluten Free option
  • 1 tsp baking powder
  • 3/4 tsp bicarb soda, sifted.
  • 45 g desiccated coconut (read back of packets as preservative 220 sneaks it’s way into a lot of dried fruits, coconut included!) – if allergic to coconut, you can leave out and replace with almond meal or crushed nuts or crushed sunflower seeds
Wet Bowl
  • 80 ml butter, or ghee (or you can use macadamia, coconut oil or almond oil) Melt it while getting everything else together.
  • 2 tsp apple cider vinegar
  • 2 tsp natural vanilla extract or vanilla bean powder
  • 185 ml maple syrup (for a very low fructose version, use half coconut nectar / half rice syrup)
  • 125 ml rice milk OR a whole egg depending on preference (an egg is best for the cake as it firms the crumb and makes it good for building / cutting and icing a themed cake.)

INSTRUCTIONS

  1. Preheat the over at 180°C,  and do all the dry ingredients in one bowl, wet ingredients in the other, and then lastly combine them together with a wooden spoon and once they are JUST combined, let them stand for 2 minutes to firm up (strangely magical as it starts so liquidy you think to yourself it’s not going to work and then it gets thick!). Then spoon into your lined cake tin 20cm, or your muffin cups. If You Care muffin tray liners are totally chlorine free and unbleached and available in the Nourished Life shop. Use your unique discount code 'LOWTOXLIFE' that Irene created for our community. That 5% goes across the whole store!
  2. Now you’re good to combine the two bowls as described above and the larger muffins or cake will be ready in 25-30 minutes, oven depending. I always recommend a skewer test, especially with doing minis, as they are ready much faster in about 15 minutes! Just cool them on a rack once they’re done and voila!

If you want to make this as a birthday cake, one batch is good for 10 -12 people. Double it, stack once cooked and ice it, for a nice high cake to serve 20-25.

To serve, I often serve them as a hot little pudding with my grandmother’s homemade custard or ice cream for a dessert for adults, or I do a batch of icing for little people.

Can’t wait to hear of your rave reviews with these!

Real Food Heaven x

Comments 1

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