The beautiful Chinese tea cup featured in this photo is from my mum and dad – a wedding gift from my grandparents. And yes, these cupcakes go really well with a cup of tea. (non caffeinated of course for paleo)
The term ‘Paleo’ is common talk around the health community these days so I thought I would feature a beautiful mini cupcake that’s all Paleo and say a few words on behalf of the Paleo diet.
When I think Paleo, I think grain free, dairy free, healthy, wholesome and nutritious.
The diet is based on ‘clean eating’ with a focus on lean protein sources, lots of vegetables and fruit and nuts and seeds.
Processed food, sugars, caffeine, alcohol, and starches are a no go zone on the Paleo plan.
The word ‘Paleo stands for Paleolithic ie the caveman era. The Paleo diet is based on the hunter gatherer diet ie before the evolution of agriculture and today’s processed diet.
The diet is designed to be used every day. It has many health merits and is a good base to work with for your own diet but speaking as a Naturopath, one diet doesn’t fit all and being vegetarian is quite difficult to maintain on this plan. However this cupcake recipe is a beautiful way to eat Paleo and be vegetarian and gluten free. Enjoy!
Paleo mini cupcakes
½ cup Pumpkin seed /Pepita spread
½ cup Tahini
1/3 cup Apple sauce (you can make your own with 2 medium sized apples cooked in a little water until soft and mash or blitz with a blender)
1 tbs Raw honey/Agave nectar
Pumpkin seed spread.
Preheat your oven to 180C
Grease a mini muffin/cupcake tray
Use a blender to combine all the cupcake ingredients. (1st five ingredients)
Pour or spoon the mixture into the muffin tray. (optional – you can add a few dried cranberries to be baked into the cupcake or leave them plain)
Bake for 10 -15 minutes (test with a skewer when comes out clean in the middle of the cup cake) Leave to stand and cool.
Icing is simply a dollop of pumpkin seed spread with a sprinkle of cranberries, pumpkin seed and coconut flakes.
These cupcakes can be made a day ahead and kept in a dry storage container. Refrigerating makes the cupcakes too moist.
‘Ice’ them just before serving as the pumpkin seed butter gets a bit soft at room temperature. These cupcakes are mini for a few reasons, they look cute and like energy balls they are filling, nutrient dense and full of fibre. One or two will keep you happy for hours.