The coconut sugar is becoming very popular these days and I thought of adding coconut sugarto cup cakes and do a recipe. The redipe is with no oil or butter too. I
This can go dry quickly and I recommend to have it the same day or when you are mixing try adding 3 tablespoons of milk to it to get the consistency right. If you dont mind adding butter try adding 75 g butter to get it well moist.
Coconut sugar is not very sweet. So if you like it very sweet try adding some brownsuar with the coconut sugar for more sweetness.
No wonder why these beautiful cakes got this name. They are so spongy and very light like a feather. Its worth trying this recipe at least once to see how it looks like. I always add less sugar in my recipes. If you like to add more please feel frr to add more sugar.
I did this cake in small loaf pans. But you can always use a larger tray for this. This can be kept in a fridge for a longer time too. Other than that you can freeze the cake with out a problem.
Avocados are always expensive. Instead always having a guacamole or in your sandwich or salad give it a different look and a taste. When avocados are in season or when you have over ripped avocados try this beautiful recipe. Its so easy to make and works like a charm. Even one avocado will do.
When you scoop the avocados make sure to add the green part . That gives this cake a unique colour.
Avocados are rich in lots of nutrients.It has lots of vitamin C, Believed to be good for the heart, good to maintain a healthy appetite, strong antioxidant level , lots of vitamin E and fibre. Thats some of them.
If you do not have polenta, don’t worry omit and add a bit more flour to that amount.
- 200g Self Raising Flour
- 20g Corn Flour
- 120g Caster Sugar
- 3 Eggs
- 2 Well ripped Avocado
- 50g Polenta
- Pinch of Salt
- 150g Softened Butter
- Pinch of Bicarbonate of Soda
- 1tsp Baking Powder
- 1 Tsp Vanilla
- 100ml Milk
- Add butter and sugar in to a mixing bowl and mix until creamy.
- Add Eggs one by one and keep on mixing another few minutes.
- After add the vanilla in to the eggs and mix well.
- Scoop the avocado in to the eggs and butter mix and mix well.
- Mix bicarbonate of soda and baking powder in to the flour and sift once
- Add polenta next to the mixing bowl and while mixing add flour and mix well.
- Pour the mix into a prepared greased loaf pan.
- Bake on 180c about 30-40 minutes or until a skewer inserted comes out clean.
When I am free or catching up with a friend I like to visit different cafes around Melbourne. Another thing I enjoy is looking at all the sweets and copying all in my head. So I select different tastes all the time. When I start nibbling I know the way they have made and what the ingredients are. My friends think that I am more keen about the ingredients than the conversation.
Blueberries are a popular fruit, easily added to cereals, salads and desserts or eaten as a sweet treat in their own right. They are also known by some as a “superfood,” containing a wide variety of nutrients that offer protection against conditions such as cancer and heart disease.
- 270g Self Raising Flour
- 125ml oil
- Zest of one lemon
- Juice of one lemon
- 2 Eggs
- 1 Tsp Vanilla
- 125ml Milk
- 150g Sugar
- 2 punnet Blueberries
For the topping
- 50g Butter
- 50g Sugar
- 75g Oats
- 75g Flour
- A bit of salt
- Add Milk, oil, Eggs, Lemon Juice,Vanilla & lemon Zest in to a bowl Mix well.
- Next sugar and flour mix Well.
- Next add the washed blueberries.
- Pour in to patty pans
- Add oats, flour, sugar, salt & butter in a bowl and mix well.
- Add the prepared oat topping on the batter.
- Bake 15-20 min on 180c.