We so adore recipe creators who come up with new, creative and fun ways to boost vegetable intake. These recipes can go a long way with picky eaters, or for those who are simply looking to increase their nutrient intake through whole food forms.
When Angela of Imperfectly Paleo shared her idea for her guest post we were immediately intrigued, and were sold after reading the ingredients list. It is simple, yet packed with flavor-makers. And I don’t know if there is a kiddo out there who wouldn’t love a green cupcake!
Enjoy the recipe below from Angela!
Kale. Coconut. Cake. These are definitely a few of my favourite things!
When the lovely people at Paleo Parents agreed for me to feature a guest post I was over the moon with excitement. Then I was struck with the dilemma of choosing just ONE recipe! After much to-ing and fro-ing, I settled on the one that encompasses how I feel about the food I choose to cook and eat every day: healthful, tasty, pretty and unconventional.
These are dense and squidgy cakes – a perfect after-school snack for hungry children. Satisfying and nutritious, packed with antioxidants, vitamin C and calcium from the kale, yet with the taste and look of a standard treat food.
It is entirely free of refined sugar and sweetened only with unadulterated pureed apples, though there is the option to add a little coconut sugar if preferred. They are super quick to make and taste just as good without the coconut cream if pressed for time or packing them in a lunchbox.
If you don’t have any limes on hand, they can be substituted with the zest and juice of 1 lemon. Likewise, instead of seeds, feel free to substitute with ¼ cup of chopped nuts or dried fruit of choice (or even chocolate chips).
My 5 year old especially thinks its cool that theyre green like a Ninja Turtle!
- 2 packed cups (100g) kale leaves, woody stalks removed, washed and dried
- ½ cup unsweetened apple sauce/puree*
- 1 medium ripe avocado
- 2 medium eggs
- zest and juice of 2 limes (or 1 lemon if preferred)
- 1 tsp vanilla extract
- 2 tbsp coconut oil
- 1 cup (100g) ground almonds
- ¼ cup (25g) coconut flour
- pinch of salt
- 1/4 tsp bicarbonate of soda and 1/2 tsp cream of tartar (or 1 tsp baking powder)
- ¼ cup (35g) mixed raw unsalted seeds (pumpkin seeds, sunflower sees, sesame seeds, flax seed)
- optional: 2 tbsp [coconut palm sugar|coconut sugar]
- 1 can full-fat, coconut milk, refrigerated
- zest of half a lime
- optional: 1 tbsp honey or maple syrup
- Preheat oven to 175 degrees Celsius, 350 degrees farenheit.
- Line a baking sheet with silicone muffin cases (or lightly grease a regular muffin tray with coconut oil).
- Steam kale for a few minutes until just wilted then squeeze dry and set aside. It will look like a big green golf ball.
- In a bowl, mix together ground almonds, coconut flour, bicarbonate of soda and cream of tartar (or baking powder if using), salt and lime zest (and coconut sugar if using).
- In a high powered blender (I use a Nutribullet) add the reserved kale, apple puree, avocado, eggs, lime juice and vanilla extract. Blend until a smooth green puree. It may not be possible to be entirely devoid of all fibrous kale stringy bits but don?t worry too much. A food processor tends to leave bigger green ?pieces? whereas a blender gives a more even green mix.
- Melt the coconut oil and add to the blender giving it a final blend to combine.
- Pour the blended green mix into the bowl of dry ingredients and mix well to combine.
- Add mixed seeds and fold through.
- Spoon and divide mixture evenly into prepared muffin cases, smoothing the tops.
- Bake in preheated oven for 20-25 minutes or until starting to color on top and a skewer inserted comes out clean.
- Allow to cool slightly before turning out onto a cooling rack to cool completely before piping with coconut cream.
- To make whipped coconut cream, scoop the solid part of cream from the refrigerated can of coconut milk. Whip until fluffy in freestanding mixer with balloon whisk attachment or just use a hand whisk and some elbow grease!
- Gently fold through the lime zest and honey or maple syrup if using before spooning into a piping bag and piping onto completely cooled cakes just before serving.
[author] [author_image timthumb=’on’][/author_image] [author_info]Food blogger masquerading as Mum of 2, with a secret mission to make real food simple and fun. Angela is the recipe writer behind www.imperfectly-paleo.blogspot.com. She is a food lover, fitness fanatic and curious about all things health and happiness focused. She has been following a Paleo template lifestyle for over 2 years, discovering her passion for experimenting in the kitchen as part of this journey. Connect with Angela: Instagram | Facebook[/author_info] [/author]