I know I’m being lazy for the moment, but I really want recipes that are super quick while being healthy and including some fruit and/or veg. I’ve been experimenting with these coconut cupcakes and pineapple cupcakes. They taste of summer and give a warm hit in the midst of winter. The almond flour also provides a gorgeous flavour combo. See for yourself!
240g coconut milk (the liquid from a can)
150g raw cane sugar
150g buckwheat or rice flour
120g almond flour
30g corn starch
85g olive oil
1tbsp baking powder
1/2 tsp psyllium
Pinch of salt
150g diced pineapple (I used fresh but I presume from a can would work too)
50g dessicated shredded coconut
Preheat the oven to 190C.
Mix all of the ingredients apart from thr pineapple and dessicated coconut. Add those at the end and combine well.
Pour in oiled cupcakes moulds (fill almost to the top) and bake for 20 mins. This mix will make around 12 cupcakes.
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