Carrot and Date Cupcakes
This is a versatile treat. They make a great cupcake and work equally well as a breakfast muffin. Top with your favourite frosting or spoon Greek yogurt overtop, drizzle with honey, and sprinkle with pinches of date sugar.
1 cup (250 mL) whole dates 1/2 cup (125 mL) water 2 tsp (10 mL) vanilla extract 1 cup (250 mL) grated carrot 3 large free-range eggs 3/4 cup (180 mL) melted coconut oil or vegetable oil 1 cup (250 mL) whole wheat flour 1/2 cup (125 mL) coconut flakes 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) nutmeg 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) salt 1 cup (250 mL) raisins
Preheat oven to 350 F (180 C).
Line 12-cup muffin tin with paper cups.
Simmer dates with water until very tender. Stir in vanilla. Purée to a smooth paste.
In bowl, beat date purée with carrots and eggs; gradually beat in oil.
In another bowl, stir flour with coconut flakes, baking powder, baking soda, nutmeg, cinnamon, and salt. Stir in carrot mixture, then fold in raisins. Spoon into paper cups.
Bake for 20 to 25 minutes. To test for doneness, insert toothpick into centre of a cupcake; it should come out clean.
Makes 12 cupcakes.
Each cupcake contains: 142 calories, 4 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 33 g total carbohydrates (19 g sugars, 3 g fibre); 267 mg sodium
source: "Make It a Date!", alive #374, December 2013
Carrot and Date Cupcakes
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.