Quarantine means a lot of time in the kitchen for me, innovating a new recipe using what’s available in the fridge or pantry, and lots of baking with Sitara. I’m not one of those moms that’s gets too worked up about her consuming sweet too much, but I do believe in moderation and healthy habits. Lucky for us, she’s always made greener, wholesome choices herself, I mean her favourite colour is green!
But since mama-baby baking has become a more frequent activity, I wanted to alternate using classic ingredients like sugar, butter and flour with ingredients line almond flour, coconut oil, whole rolled oats and almond milk. The results have not disappointed at al! From the daily 1000 odd articles on 🦠 we consume, one cannot ignore that sugar is the greatest compromiser of immunity. So especially in the absurd times to live in, cutting down or replacing sugar with alternatives is one step I would definitely suggest making the effort to inculcate.
This recipe is fairly basic in the sense that it’s quick and effective, but I do not assume that most of you will have the ingredients at your disposal, so you can substitute the missing ingredients fairly easily (the macros will obviously change) so here are some suggestions:
- almond flour: oats flour, quinoa flour, almond meal
- Almond milk: any other nut or soy or oat milk, regular milk, coconut milk
- Coconut oil : melted butter, grape seed oil, olive oil or groundnut oil
- Coconut sugar – granulated sugar, castor sugar, brown sugar, jaggery sugar, Demerara sugar
For those of you in Bombay, I’ve been able to source a fair bit of stuff from urban platter, so maybe you can give them a go! They delivered to me, quickly, within a day or two, and the quality of their stuff isn’t anything to worry about at all!
also, don’t miss the cutest batter licker. its the most official job in our household!
Ingredients:
- 120gm almond flour
- 1 tbs baking powder
- 25gm cornflour / arrowroot flour
- 70gm coconut sugar
- 2 tbs coconut oil
- 1/4 cup almond milk
- 1 tbs vanilla bean extract
- flake salt, optional
Mix all the ingredients, put into a paper lines cupcake tray (either 12 mini cupcakes or 6 regular sized ones). Sprinkle a little flaky salt on top of each cupcake. Place in a preheated oven at 190*c for 18-20 minutes. Let it cool fully on a wire rack before digging in.
