Chocolate cupcakes

chocolate cupcakes

Most chocolate cupcakes are full of refined ingredients, but it is possible to make a delicious healthy alternative.

This easy recipe and combines healthy, nutrient-dense ingredients that deliver all the flavour without the guilt and won’t upset blood sugar balance either. The sweetness is provided by a special type of palm sugar called Palmyra jaggery, which is low GI, low fructose, high in B vitamins and also has an alkalising effect in the body. Cocoa powder, or even better, raw cacao powder, adds cell-protective antioxidants, as well as magnesium, calcium and iron. Great for kids too – and they are nut-free, which makes them suitable for school lunchboxes.
Ingredients – makes 12
30g coconut flour
20g cacao (or cocoa) powder
60g Palmyra jaggery (Sugavida)
½ tsp baking powder
Small pinch sea salt
4 large eggs
60g unsalted butter, melted
1 tsp vanilla extract

Line a cupcake tin with 12 liners, and preheat the oven to 175 degrees C.

Put all the dry ingredients into a food processor and pulse to combine. Then add the four eggs, vanilla extract and the melted butter and pulse again until combined. Pour/spoon the mixture into the cupcake cases and bake for 12 minutes or until firm to the touch. They can also be made using a hand mixer instead of a food processor.

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