cooking with nothing

Banana chocolate cupcakes

My diet has changed dramatically in the last year. I’ve radically reduced my intake of refined products such as sugar, wheat and other processed foods. This couldn’t be more apparent when I flick through earlier posts on this blog, where I freely used sugar in my baking (now I use honey, maple syrup or brown rice syrup). Using dark chocolate in this recipe means it still obviously contains some sugar, so replace the chocolate with walnuts to make it refined sugar-free. 

It’s tradition in Amsterdam to bring baking to your workmates on your birthday so I decided it was about time I could eat the baking, too! I whipped up these little banana and chocolate cupcakes, inspired by this recipe… hopefully the others enjoy them as much as I do! 

Makes 12 cupcakes 

• 2 cups x rolled oats, processed into a flour
• 1/2 cup x regular rolled oats (unprocessed)
• 1/2 to 1 cup x spelt flour
• 1/2 cup x brown rice syrup
• 1/2 tsp x ground cinnamon
• 1/8 tsp x ground nutmeg
• 1 tsp x baking soda
• 1/2 tsp x ground sea salt
• 2 TBSP x coconut oil, melted (or another mild oil) 
• 2 x ripe bananas, peeled 
• 1/3 cup x pureed apple
• 1/4 cup x almond or rice milk
• 1 tsp x pure vanilla extract 
• To fold in: 1/2 cup x dark chocolate chips, 1 x ripe banana, sliced 
• 12 x dark chocolate squares to garnish (optional) 

Preheat oven to 175C and line a muffin tin with cupcake cases. Take the 2 cups of processed oats (make sure they’re a flour-like consistency) and add them to a bowl with the other dry ingredients (regular oats, spices, baking soda, salt). 

In another bowl, mix together the oil, brown rice syrup, apple puree, milk and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth. 

Add the wet mixture to the dry and stir until just combined. Now fold in the chips and chopped banana. 

Place a few tablespoons of mixture into each cupcake casing and garnish with a square of dark chocolate if desired. The squares will melt during cooking and create a hard chocolate layer on top. 

Cook for 20 minutes, or until the cupcakes spring back when pressed. Allow to cool for at least 15-20 minutes before removing.

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