Apple and Carrot Cupcakes

Whilst our resident Organic Place chef Sarah continues to enjoy her trip around Japan we welcome one of community members, Stacey, to step into Sarah’s shoes and share a recipe with us tonight. This recipe is a gluten and grain free, refined sugar and dairy free recipe. However, it does contain nuts. Take it away Stacey….

My family have had a range of illnesses over the years from skin to tummy and intestinal problems and about 12 months ago I made the decision to change our family to  a more natural diet which is where the awesome fruits and vegies from The Organic Place play a major part!Like I do every week, I make a sweet treat for a Friday indulgence and this week I made Apple and Carrot cupcakes.

* 150g Almond Meal

* 1/4 cup Arrowroot

* 1/2 tablespoon Baking Powder

* 1 pinch Pink Himalayan Salt

* 50g honey (I use Manuka but any honey will work)

* 30ml of coconut oil (I use a non fragrant and non coconut tasting one for baking) at room temperature

* 1/2 teaspoon nutmeg

* 1 egg and 1 egg white at room temperature (medium eggs)

* 1/4 cup of Almond Milk

* 1 small apple cored and grated

* 1 small carrot grated

* honey to serve (optional)

* pepitas and sunflower seeds to serve (optional)

* shredded coconut or coconut flakes to serve (optional)

1. First off, get your eggs and coconut oil ready as they need to be at room temperature.

2. Pre-heat oven to 160 fan forced or 180 conventional

3. Line a cupcake tray with paper liners

4. Use a fork to combine almond meal, nutmeg, arrowroot and salt in a bowl removing any clumps.

5. Use an electric beater to mix together honey and coconut oil for about 5 minutes, scraping down the bowl frequently or until they have a very nice creamy consistancy. While this is beating, grate your carrot and apple.

6. Add the egg and egg white and beat for another 2 minutes (if the eggs go in cold straight from the fridge, the honey and coconut oil mixture will clump into mini balls which is a pain to smooth out. I know from past experience).

7. Add the dry ingredient mixture and beat until just combined.

8. Fold in apple and carrot until combined

9. Divide batter into the paper liners. This recipe will make between 4 and 8 cupcakes depending on the size you wish to make them.  I made 8.

10. Top with pepitas and sunflower seeds (optional)

11. Bake in oven until golden brown on top. The baking time will differ according to the size you make them. 15-20 minutes should suffice.

12. Allow cupcakes to cool for 5 minutes before  placing on a wire cooling rack to cool completely before serving.

13. Serve with a brush of honey (optional) and coconut flakes (optional)

Store cupcakes in a airtight container in the fridge for up to 5 days.

Enjoy!