Kaffir Lime & Blueberry Cupcakes

What to do when you have a never ending supply of lemons, lime and kaffir limes?

Experiment with food… and more different types of food!

I was talking to Daph about what to do with lemons and baking, she directed me to the cupcakes she recently made here, which was a variation of PaleOMG’s recipe

I’ve made my own variation as I am using kaffir limes, which are much stronger in flavour. took me a couple of tries but we got there eventually x) Recipe below!

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Makes: 10 cupcakes

Ingredients:

  • 1/2 cup Coconut (70g)
  • Pinch of Salt
  • 1 tsp Baking Soda
  • 6 small Eggs (230g)
  • 1/3 cup Almond Milk
  • 1 tbsp Honey
  • 2 tsp Vanilla Essence
  • 1/3 cup Kaffir Lime Juice
  • 1 cup Frozen Blueberries

Method:

  1. Sift dry ingredients together
  2. Blend up wet ingredients
  3. Add wet to dry and mix together
  4. Fold berries in last
  5. Scoop into moulds and bake for 20-25 mins. I let them brown up some before I take them out

Optional:

As they rest, take a skewer and poke a few holes in the top, use a teaspoon to pour some leftover juice into the muffins – this will let it soak up some fresh flavour 🙂 only an option, I like a good zesty flavour in it.

Substitutions:

  • Blueberries – for any kind of berries you like
  • Kaffir Lime – if you tried using normal lemons, I am guessing you will need more lemon juice – Daph’s recipe suggests 2 lemons, you can try that 🙂

 

Nutrition:

Calories: 703 total (~71 per cupcake)

  • 31g fat
  • 61g carbs
  • 36g protein

 

Baked Eggs

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This has got to be one of the most simple hot breakfasts I know. I didn’t get home till 10+ this morning and was STARVING! I went and dug up whatever “breakfasty” vegetables I could find and had actually intended to omelette it. As I was sauteeing the vegetables, I decided I want some yolk action in my breakfast. So I threw the avocado in right before I cracked the eggs on top and popped the lid over the pan over a low heat till the eggs were done.

This recipe:

  • requires minimal prep (depending on your veg of choice)
  • is mess free
  • is fool proof
  • is healthy
  • is delicious!!

 

 

Banana Bread

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What to do when you have leftover bananas that are going too ripe? Bake them into bread! (or cake, or freeze for some nanaicecream). This clean Banana Bread is full of flavour an moist. It’s so delicious and you can easily make this as a cake or cupcakes. It makes for perfect meal prep as breakfast or as a snack 🙂

What’s in this?

Banana, Eggs, Yoghurt, Vanilla, Dates, Coconut Oil, Cinnamon, Almond Flour, Coconut Flour, Chia Seeds & Baking Powder

I made this batch without much thought of making it pretty for a post, hence I’ve avoided taking pictures of the loaf 😛 but the next time I make it I’ll remember to decorate it and make it look appetising! Daphne and I use the same recipe on this one, I think she is meaning to make this one soon, so you may see some updates here with more scrumptious pictures.

 

Banana coconut bread

 

When you spot a great recipe, you can’t help but want to share. This was shared to Melissa and myself by a fellow gym friend. I love how simple but how nutritious it is. It really is a good breakfast or a pick me up after a workout. Bananas are high in natural sugar so it should be consumed sparingly. It is however, amazingly rich in potassium, B vitamins and antioxidants. There is a total of 4 bananas divided into 20 mini cakes, plus only 1 tablespoon of honey. Not only that, it has coconut which stabilised blood sugar and chia seeds for that added fibre and omega. As chia seeds and coconut flour absorbs liquid, it expands the batter.

Banana Coconut Bread

Yields: 2 loaves or ~20 mini bread

Ingredients:

  • 4 riped bananas (I used 1 big and 3 small ones, if your bananas are huge, use 3)
  • 6 eggs
  • 1 tablespoon of honey (can be subbed for 2-3 dates)
  • 2 tsp of vanilla paste (or extract)
  • 1/4 cup or around 30 ml of coconut oil melted
  • 200 grams of greek yogurt or natural yogurt (with NO added sugar)
  • 2 tsp of cinnamon
  • pinch salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup of coconut flour
  • 1/4 cup of almond meal
  • 20 grams or 1 tablespoon of chia seeds (or flaxseeds)

Optional Topping Ideas:

  • handful of shredded coconut
  • handful of crushed walnuts
  • handful of mixed seeds like pumpkin and sunflower seeds

Instructions:

  1. Preheat Oven 160c  for muffins or 150c for bread loaves (both fan forced)
  2. Line 2 bread loaves with baking paper (alternatively you can lightly oil the tray) or prep your muffin wrappers/ little cake wrappers.
  3. In a food processor/power blender, blitz up bananas, yoghurt, honey, vanilla, eggs, baking soda, baking powder and salt for 30 seconds (or till creamy texture). Pour into mixing bowl.
  4. Mix in the coconut flour, almond meal and chia seeds. Let it rest for 10-15 minutes (I usually wash up or clean up the bench while that happens). Spoon batter into loaves or mini wrappers/muffin wrappers.
  5. Top with toppings.
  6. Bake for 25-30 minutes (cupcakes) or 40-50 minutes (bread).

 

Please do share your thoughts if you try this recipe

 

Raw Hazlenut Chocolate Squares

Raw Hazlenut Chocolate Squares

Yields: 10 squares (roughly 1″x0.5″)

Ingredients:

  • 1/4 cup (~50g) Coconut Oil
  • 1/4 cup (~30g or 2 tbsp) Hazelnut Butter (or nut butter of choice)
  • 1/2 cup (~ 53g) Cacao Powder
  • 1 tbsp Honey
  • 1 tsp Vanilla Essence
  • pinch salt

Optional: chopped nuts and/or shredded coconut to mix in

Method:

  1. Line a small tray with baking paper (I don’t have one and used a mini loaf tray instead)
  2. Beat Coconut Oil & Nut butter till well mixed
  3. Sift Cacao Powder in parts, continue to beat until well combined
  4. add Honey, Vanilla and Salt
  5. Mix in any optionals if you wanted
  6. Pour into mould, freeze for 1 hour before serving

Nutrition (with Hazelnut Butter and no optionals included):

Calories (total): 818 (~82 per square)

  • Fat: 16g
  • Carbs 17g
  • Protein: 33g