My Last First.
My littlest one had her first birthday on Thursday. Amidst the craziness of going back to work and juggling work schedules her birthday sort of snuck up on us. I was partially ignoring it too because it marks the end of baby days for me and it makes me so sad but that’s a story for another day!
I have been trying to keep sugar away from my kids as much as possible. Especially because they seem to be bombarded with it on a daily basis. In an attempt to keep as much sugar as possible out of her little one year old self, I played around with a recipe from my husband’s family cookbook and it turned out really well. It was loaded with fruit and veggies (yes veggies in a cupcake), and very little sweetener. Lots of texture and flavour too. I call it a cupcake. A baby friendly cupcake. I have gotten some flack about suggesting that a cupcake can have veggies in it but I maintain it’s a cupcake. It did have frosting after all!
Here’s the recipe:
1 cup all purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 ½ tsp baking soda
2 tsp Cinnamon
½ cup blue agave syrup ( you can definitely get away with even less)
1 can (14 oz) crushed pineapple
½ cup safflower oil
¾ cup finely chopped dates
2 cups raw grated carrots
In a medium bowl mix together all of your dry ingredients. In a large bowl mix together all of your wet ingredients including the pineapple and dates. Add the dry ingredients and stir until just mixed. Scoop into cupcake liners and bake at 350 for about 20-25 minutes.
So yeah, some might say muffin. I say baby friendly cupcake. Awesome for those of you doing baby led weaning or for those of you who are just trying to keep the sugar away from your little ones.
And yes, I did say frosting. This is a bit of a cheat. I follow a Fan-flipping-tastic blog called Chocolate covered Katie. She creates the most amazing healthy desserts with a focus on healthy ingredients and tons of vegan options and different options for sweetners. A few weeks ago she came up with a “Frosting Shot” I adjusted it because I didn’t want chocolate and this is what I came up with:
2 cans of coconut milk
1 tsp vanilla extract
2 tbs icing sugar (yes it’s sugar but 2 tablespoons for 24 cupcakes is still quite minimal and if you really don’t want to use it you don’t have to. It will still turn out)
Scoop the thick parts of the coconut milk into a bowl and refrigerate overnight. The next day beat together the T-H-I-C-K coconut milk, vanilla and sugar until blended. I put mine into a piping bag and back in the fridge for a bit to make sure it was firm for piping. Pipe or spread onto your cupcakes and refrigerate until ready to serve.
Enjoy! Camryn did!