Healthy little cakes made with organic ingredients to experience a journey full of heartwarming sweetness with our loved ones during this Christmas season.
Apple Puree. Peel the apple, remove the seeds, and cut into quarters.
In a saucepan, place the apple pieces, cinnamon, the tablespoon of powdered piloncillo, and water.
Cook over low heat for 15 minutes, remove the cinnamon stick, and mash the apple with a fork, leaving some chunks.
Batter. In a bowl, mix the apple puree, powdered piloncillo, coconut oil, vanilla, and apple cider vinegar with a whisk until a homogeneous mixture is achieved.
Add the mixture of dry ingredients: whole wheat flour, cornstarch, baking soda, cocoa, baking powder, salt, cardamom, and nut. Mix while incorporating the ingredients, alternating with coconut milk, and finish mixing with a rubber spatula.
In a baking tray, use an ice cream scoop to fill the cupcake liners only ¾ full with the batter.
Bake in a preheated oven at 180 degrees Celsius for approximately 20 minutes. (Check with a toothpick; if it comes out dry, the cupcakes are ready).
Once baked, remove from the oven, let cool for 3 minutes in the mold. After this time, carefully take them out and let cool on a rack.
Coconut Zest. Remove the meat from the coconut with a sturdy knife; it will have a brown skin attached on the side that was touching the shell. Remove this skin with a vegetable peeler.
Grate the coconut using a grater.
Place the grated coconut on a baking tray and mix it with agave syrup to taste, bake for about 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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