Filled with nuts, fruit and veg, these delicious treats are a wholesome alternative to store-bought snacks. Make them with the kids today.
Gluten-free Almond Cupcakes
230g ground almonds
2g baking powder
80g organic unrefined sugar
2g vanilla extract
25g unsalted butter, melted
250g icing sugar
60g lime juice
1 Preheat oven to 180 deg C for at least 10 to 15 minutes. Line cupcake moulds with paper cases.
2 Mix ground almond, cornflour and baking powder well. Set aside.
3 With a wire whisk or electric mixer, whip eggs and sugar until fluﬀy.
4 Add vanilla, butter and milk together and lightly mix into egg mixture.
5 Gently fold in the dry mixture.
6 Spoon cake mixture into cupcake cases until about ¾ full.
7 Bake for 18 to 25 minutes. Insert a skewer in the middle to test; it should come out clean if done.
8 Combine icing sugar with lime juice and stir until smooth. Ice cupcakes and serve with desired toppings.
Apple Ring Cake
Butter, for greasing
3 large Granny Smith green apples, peeled and cored
250g plain flour
8g baking powder
2g sea salt
5g cinnamon powder
150g coconut palm sugar or palm sugar
15g unsalted butter, melted
3 large eggs, beaten
100g coconut milk, nut milk or cow’s milk Icing sugar or apricot jam, for topping
1 Preheat oven at 180 deg C degrees for at least 10 to 15 minutes.
2 Grease a 25cm-diameter bundt tin with butter.
3 Dice 2 apples into 1.5cm cubes. Slice the remaining apple into ½cm thick wedges.
4 Sift flour, baking powder, sea salt and cinnamon into a large mixing bowl.
5 Stir coconut sugar into the flour mixture thoroughly. 6 In a medium-sized bowl, whisk together butter, eggs and milk.
7 Make a well in the middle of the sifted flour mixture and pour in the butter-egg-milk mixture. Mix well till batter is smooth.
8 Fold diced apple cubes into the batter.
9 Pour apple batter into bundt tin and smoothen the top. Arrange the sliced apple wedges neatly on top.
10 Bake in preheated oven for 30 minutes, or till a skewer comes out clean when inserted in the middle.
11 Leave cake to cool in the tin for 10 to 15 minutes. To serve, carefully turn the cake onto a large serving plate, with the apple slices face up.
12 Give the cake a light dusting of icing sugar, or brush it with warmed apricot jam for a shiny glaze.
Maapplee Ppeccan Eadpumpkin Bread
Butter, for greasing
250g plain flour
10g baking powder
5g ground cinnamon
2g ground nutmeg
2 large eggs
75g grapeseed oil
150g brown sugar
90g maple syrup
200g pumpkin puree
200g pecans, chopped Maple glaze
½ cup icing sugar
2 tbsp maple syrup Water
1 Preheat oven at 180 deg C for at least 10 to 15 minutes.
2 Grease a 9 by 5 by 3-inch (23 by 12 by 8cm) loaf pan with butter.
3 In a large mixing bowl, sift together flour, baking powder, cinnamon and nutmeg. Make a well in the centre.
4 In a medium-sized bowl, whisk together eggs, oil, brown sugar, maple syrup and pumpkin puree.
5 Add all the wet mixture to the flour mixture. Stir till just moistened; do not over stir. Gently fold in pecans.
6 Pour batter into the tin and bake for 50 minutes to 1 hour, or till a skewer comes out clean when inserted in the middle.
7 Cool cake in the tin for 10 to 15 minutes, then remove and let it cool completely on a wire rack.
8 To make maple glaze, mix icing sugar and maple syrup with enough water to achieve the consistency of a drizzling fluid. Drizzle onto cooled cake as shown.
Veggie Fritatta Muffin
5 large eggs
½ cup whipping cream
2 tbsp olive oil
1 small onion, peeled and finely chopped
3 medium button mushrooms, sliced
1 small red bell pepper, seeded and diced to
½cm cubes A handful of spinach leaves, roughly chopped Sea salt, to taste Black pepper, to taste Butter, for greasing
1 Preheat oven at 180 C degrees for 10 to 15 minutes.
2 In a large measuring glass cup, whisk eggs and cream till well combined, but not too frothy.
3 Heat up oil in a frying pan on medium heat. Add onion and let it sweat until transparent.
4 Add mushrooms and red pepper and stir for 3 minutes. Add spinach and cook till leaves are slightly wilted.
5 Remove pan from heat, season vegetables with salt and pepper to taste. Let vegetable mix cool a little before pouring it into the egg mixture. Stir well.
6 Grease a 12-cup muﬃn tray with butter. Pour the egg-veggie mixture into each muﬃn mould until ¾ full.
7 Bake for 18 to 20 mins or until set. Remove egg muﬃns from moulds and let them cool on wire rack. Serve with toast or salad.
Cedele (http://cedelegroup.com) contributed these recipes.