Carrot cupcakes – A whole lot of love in a cupcake
Serves: 9 cupcakes
For the cupcake batter you’ll need:
1½ cups almond flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp sea salt; ¼ tsp ground ginger; ½ tsp cinnamon; ¼ tsp nutmeg; 3 eggs; 1/3 cup maple syrup; ¼ cup coconut oil (melted); ¼ tsp pure vanilla extract; 1½ cups grated carrot
For the Cashew “Cream Cheese” frosting you’ll need:
1 cup cashews (soaked for 2 hours or overnight); 4 tbsps unsweetened dairy-free milk; 2 tbsps lemon juice; 2 tbsps maple syrup; 1 tbsp coconut oil; a pinch of sea salt
Optional toppings:
Cacao nibs; coconut flakes; lemon zest
To make:
Mix together the dry ingredients (almond flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg). Ensure the baking soda is mixed in very well, otherwise, it can turn the carrots green.
In a separate bowl, whisk together the wet ingredients (eggs, maple syrup, coconut oil and vanilla extract).
Stir the dry ingredients into the wet mix, and then fold in the grated carrots.
Once everything is well combined, scoop ¼ cup of batter into a lined or oiled muffin tin, bake in a 180°C oven for 23-25 minutes, or until an inserted toothpick comes out clean.
As the cupcakes are baking or cooling, prepare the icing by blending all ingredients in a blender or food processor until a smooth and silky texture forms.
Once the cupcakes are cool, ice them using an offset spatula or spoon, or with a piping bag (you can make this out of a Ziploc bag).
Top with cacao nibs, coconut flakes or lemon zest, or leave them plain.
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Recipe courtesy of Body beautiful South Africa / Photographer: Robyn Brown Photography
Crispy chicken fingers and plum chutney
Serves: 4
You’ll need:
1½ cups mayonnaise; ¼ cup grated parmesan; 1 tbsp chicken spice; 1 tsp smoked paprika; salt and pepper; 4 chicken breasts (sliced); 2 cups panko breadcrumbs; 2 tbps oregano; 1 tsp cayenne; 6 plums (pitted and diced); 1 onion, finely chopped; ½ tsp chilli flakes; 1 cup brown sugar; ½ cup cider vinegar; ½ tsp allspice
To make:
Mix together mayo, parmesan, chicken spice, paprika, salt and pepper.
Add the sliced chicken breasts, then stir to coat chicken in mayo spice mixture.
Combine panko, oregano, seasoning and cayenne.
Dip the chicken strips into the crumbs, pressing to coat well.
Deep-fry in canola oil until golden and crispy or bake in a preheated oven at 200°C until golden.
For the plum chutney, combine the plums, onion, chilli flakes, sugar, vinegar and allspice, in a pot and then place over medium heat and simmer gently, stirring occasionally, for 30 minutes.
Cool to room temperature then store in an airtight container in the fridge for up to 2 weeks.
Plum brownies
Makes: 16 squares
You’ll need:
170g butter; 180g dark chocolate; 150g castor sugar; 3 large eggs; 1 tsp vanilla; 80g cake flour; 60ml cocoa powder; 100g choc chips; 4 ripe plums
To make:
Preheat oven to 180°C and line a square cake tin with baking paper.
Melt together chocolate and butter, then set aside to cool to room temperature.
Whisk together sugar, eggs and vanilla until pale and thickened, stir in the melted chocolate and butter until well combined.
Fold in the flour and cocoa powder, then stir in the choc chips. Pour the batter into the tin.
Halve the plums, remove the pips and slice thinly before arranging on the brownie batter.
Bake for 35-40 minutes (do not over-bake) you still want the brownies to be gooey in the centre.
Remove from the oven then let it cool down in the tin. Slice into 16 squares once the brownies have completely cooled.
Recipes and images courtesy of Zola Nene
