Let’s face it, sugar is bad for you. Very bad. It’s almost as bad as villains in Sergio Leone films. But you’re thinking YOLO, I’m young and crazy, I can let my hair down and eat a pack of Oreos, Galaxy chocolate and Twix in one go! DON’T! There is a way of having your cake and eating it, without going down the hill and feeling low, when your insulin level drops after digesting all that sugar. And if you are a vegetarian, remember that sugar depletes your body of vitamin B, so next time you are feeling down switch to eating natural sugars. You can bake something healthy, like for example:
To make them you will need:
2 cups of spelt flour (it’s better for you)
2 teaspoons of baking powder
2-3 overripe bananas
1/2 cup of oil (can be olive oil or any neutral in taste oil)
2/3 cup agave syrup
2/3 cup unsweetened almond milk
2 teaspoons of vanilla extract
1 cup of coconut flakes
1. Preheat oven to 180C. Line muffin tin with paper liners.
2. Sieve flour and baking powder into a bowl, add coconut flakes.
3. In a separate bowl whisk together chopped bananas, oil, agave syrup, almond milk and vanilla. Thoroughly combine the wet and dry ingredients, try not to overmix it. The best way is to use a rubber spatula and fold it like you fold egg whites when you are making souffle.
4. Divide the batter into muffin cases, bake for about 20-25 min, until the toothpick comes out clean.
Leave them to cool. In the meantime make the frosting.
Your cupcakes are vegan, so if you want to have vegan frosting you will need:
1 1/2 cup coconut spread
1 tsp vanilla extract
2-3 spoons of almond milk (depends how thick and workable your spread is)
1/3 agave syrup
1 cup of toasted coconut shreds (spread coconut shreds onto a baking sheet and toast them in a hot oven for a few minutes)
If you are not bothered about sticking to vegan, mix cream cheese with agave syrup and vanilla extract.
Spread your frosting onto cupcakes using a long spatula, sprinkle toasted coconut shreds on top and you are done!
Eat it like a boss!