Tuesday, July 5, 2011

Coconut and raspberry babycakes

This recipe was inspired by 12 year old Olivia, she is visiting from East Hampshire near Maine in the states and her mum contacted me to cook The specific carbohydrate diet while she is in Sydney because she has crohns disease.
These babycakes are not for you if your on the scd diet, but if your gluten free these are perfect for you.
It's always very interesting baking with coconut flour as it absorbs more liquid than other wholegrain flours. I used organic coconut flour from bobs red mill which is a very superior product. Coconut flour is rich in and fiber and a great alternative to buckwheat and rice flours if you feel like a change. These baby cakes are really yummy and a very unusual soft texture.

So here is the recipe

1/2 cup coconut flour
3 eggs (room temperature please)
1/4 cup organic coconut oil
1/4 cup rapadura sugar
1/2 teaspoon baking powder ( I use Bob's red mill aluminium free)
1/2 cup raspberries (frozen because there out of season) thaw out
5 tablespoons filtered water
1 teaspoon pure vanilla essence (no fake vanilla please)

Preheat the oven to 170 degrees
Take a cupcake tin and grease with some butter or coconut oil so baby cakes they don't stick
In a bowl whisk the eggs well and pure vanilla and mix again
Mix the coconut flour, baking soda and sugar in a bowl (dry ingredients)
Melt the coconut oil and add to dry ingredients, then add in egg wet mixture, lastly add the water and stir, if mixture is stiff (as it absorbs the water very quickly then add a another tablespoon) gently fold in the raspberries
Now spoon into the cupcake tin and bake for 15- 2o minutes until golden and firm.

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