Recipe: Choc Raspberry Cupcakes

Choc Raspberry Cupcakes

Gluten, Dairy and Guilt Free!

Makes 12 cupcakes

Choc Cupcake

Ingredients

  • 1 1/4 cup of almond meal
  • 3 tablespoons of coconut flour
  • 1/2 cup of coconut sugar
  • 1/4 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of sea salt
  • 2 tablespoons of coconut oil
  • 1 cup of almond or coconut milk
  • 1 teaspoon of vinegar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of honey
  • 2 eggs, lightly beaten
  • 1 cup of frozen raspberries

Method

  1. Preheat oven to 160 degrees. Grease a 12 holed cupcake tin.
  2. Place almond meal, coconut flour, coconut sugar, cocoa, baking powder and salt together in a bowl. Stir together and make a well in the middle.
  3. Melt coconut oil until liquid. To the milk, add vinegar and vanilla extract. Stir to combine.
  4. Pour liquids (including eggs) into the well and combine until just combined.
  5. Add raspberries and fold through.
  6. Spoon mixture equally into cupcake tin.
  7. Place in oven on middle or lower shelf. Cook for about 25 minutes or until the tops bounce when you press lightly.
  8. Take it out of the oven. Let it cool completely before carefully lifting it out of the tin.
  9. Bon appetit!?li>

The adventurous might like to top the choc raspberry cupcakes with:

Avocado Chocolate Icing / Mousse Dip

Ingredients

  • 2 avocados, peeled and deseeded
  • 1/4 cup of cacao powder
  • 2 tablespoons of coconut oil
  • 1/4 cup of coconut milk
  • 3 tablespoons of coconut sugar
  • 1-2 tablespoons of maple syrup or honey
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of mixed spice
  • 1/2 teaspoon of chilli powder (optional)

Method

  1. Place all ingredients in a bowl. Blend with a spatula (or electric mixer) until smooth.
  2. Serve as icing on cake/cupcakes or mousse dip with fresh fruit. Freeze it to make ice cream or eat its goodness all by itself!
  3. Thanks to Chirotherapy for this great choc raspberry cupcakes recipe!

    You could also try these snack and dessert ideas: Cheesecake and Chocolate Brownies.

    Do you have a favourite healthy snack or dessert you’d like to share?

Recipe: Salmon Steaks in Creamy Dill Sauce

Recipe: Salmon with Creamy Dill Sauce (Serves 4, about 10 minutes preparation time; 20 minutes cooking time)

A delicious and nutritious meal that supplies both good taste and healthy ingredients.

What you’ll need:

4 small-medium salmon steaks
1 broccolini bunch
1 large carrot
1 white zucchini
2 medium tomatoes
1 Lebanese cucumber
8 button mushrooms
2 asparagus bunches
Handful of snow peas
Small handful of Pine nuts
1 avocado
1 sprig of dill
Cream cheese (philly is fine)
Milk (Optional)
Lemon juice
Chilli
Paprika
Soy sauce

What to do:

Wash and cut up brocollini, carrot, zucchini, mushrooms, asparagus and snow peas.
Put them in a steamer or rice-cooker for about 20 minutes.

When they’re on, heat up a pan or skillet and butter it.
When it’s hot, add the salmon steaks. Turn them after about 7-10 minutes. Add pine nuts to the pan for roasting.

With the vegetables and salmon cooking, you have opportunity to prepare the plates with sliced cucumber, tomato and avocado and to make the dill sauce.
Add about three tablespoons of cream cheese to a bowl. Chop the dill and add most of the sprig. Add a dash of milk, a dash of lemon juice.
Chilli flakes, paprika and soy sauce are optional. Stir well.

When the salmon and steamed vegetables are done, add them to the plate. Top the salmon with the roasted pine nuts (remember them!) and layer the sauce over.

Bon appetit!