Many of the recipes I share here are tried and true, family classics, which I have been cooking for years. However I often get an urge to experiment with something new, especially baking, which I like to keep on high rotation.
I've made these sweet little cakes several times over the past few weeks, each time I've slightly changed the flour combination, as I plan to start making my own 'perfect' gluten free flour mix. All have been beautiful, the addition of kumara makes the cakes wonderfully dense - and subtly sweet. They've quickly become a favourite, and can easily be adapted into a regular cake, iced with a cream cheese and lemon icing if you are feeling a little fancy.
They are packed with warm spices - as well as lucuma powder, which I picked up from owner of Matakana Superfoods, Kevin at the Fine Food Show in Auckland recently. Lucuma powder is made from Peruvian lucuma fruit that has been dried and ground, it contains loads of vitamins, fibre, iron and protein. It has a delicate flavour, subtly sweet and slightly tangy. Added to this recipe, along with the sweet kumara, there really is no need for huge amounts of additional sugar - so they are wonderful for little ones.
Free of gluten, refined sugar, dairy as well as a quick removal of walnuts, for a nut free alternative - these little morsels are incredibly simple to throw together and easily inhaled, one - after another.
1/2 cup coconut sugar
2 free range eggs
3/4 cup virgin coconut oil, melted
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tbsp lucuma powder, optional
1 cup gluten free flour or almond meal
1 tsp baking powder
1 cup kumara, peeled and grated
3/4 cup walnuts, optional
Garnish (before baking)
1 tsp coconut sugar
1 tsp ground cinnamon
Preheat oven to 180°. Grease a muffin tray (12 small casings) with coconut oil.
In a medium mixing bowl add coconut sugar, eggs and coconut oil, beat with a wooden spoon until the mixture is lovely and glossy and well combined. Add spices and flour and gently fold, before adding kumara and walnuts - mix until just combined.
Spoon heaped tablespoons of the mixture into the muffin tray, sprinkle with a pinch of extra coconut sugar and cinnamon.
Place into hot oven and cook for 10-12 minutes, or until a skewer comes out clean. Remove from the oven, run a knife around the edge of the muffin and transfer onto a wire rack to cool.
Makes approx. 12 small cakes
Enjoy. x Zoe