I tend to yearn for childhood recipes, but I also love alchemising healthier versions – coconut flour instead of refined wheat, extra virgin oils instead of butter, maple syrup instead of white sugar. Admittedly, Abba plays a big part in it too.
You can order coconut flour from your local health food store, as it’s not that common outside of the US. Coconut flour is whoppingly high in fibre and low in carbohydrates, making it an ideal ingredient for coeliacs, diabetics, paleos and anyone worried about glycemic load. However, it’s imperative to follow recipe measurements and not to substitute coconut flour for any other flour. It can be quite the diva.
- To make the cupcakes, preheat the oven to 180°C/160°C fan/350°F. Sift the cocoa powder, coconut flour and baking powder into a large mixing bowl.
- In a medium bowl, beat together the agave or honey and the almond butter with a balloon whisk (those whisky-looking things you see your grandmother using to whip cream). Blend through the remaining ingredients.
- Add the wet ingredients to the dry and blend thoroughly with your balloon whisk until glossy and smooth.
- Prepare your muffin tray with cupcake liners and fill each one with 1/4 cup of the mixture. Expect a very runny consistency. Don’t worry – you’re on the right track. Bake for 20 minutes. Touch to feel if they are done. Gently remove from the muffin tray and allow to cool completely on a wire rack before icing with praline frosting.
- To make the frosting, mix the nut butter, maple syrup and tamari together with a fork. Smother on top of each cupcake and gleefully tiptoe through the kitchen.
- Dispatches from the kitchen: You can replace the almond butter with equal amounts of soya yoghurt. It seems rather important to stick to raw dark agave or honey. Maple syrup, barley malt and brown rice syrup misbehave with the coconut flour.
Extract taken from the Extra Virgin Kitchen Recipes by Susan Jane White.