Blueberry Cupcakes

• Moist little cakes suitable for the whole family.
• No cane sugar, no dairy.
• Ideal for using up slightly tart blueberries!
• Makes 24 small cupcakes/ 12-16 large.

Spelt Flour, Organic 500g (Infinity Foods)

250g Spelt Flour

Organic Coconut Sugar 1kg (Sussex Wholefoods)

230g Coconut Sugar

100% Pure Organic Coconut Butter 350ml (Tiana)

110g Coconut Butter

Coconut Original Drink + Calcium, 1 Litre (KoKo)

125ml Coconut Milk Drink

Gluten-Free Baking Powder 500g (Sussex Wholefoods)

2 tsp Baking Powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

½ tsp salt (optional)

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp Vanilla Extract

Other Ingredients

• 2 Medium-Large eggs.
• 200g-225g of Fresh Blueberries, washed and dried.

Method

1. Pre-heat the oven to 180°c Fan/ 200°c/ Gas Mark 6.
2. Combine the coconut butter, coconut sugar, vanilla extract either by hand or with a mixer.
3. Coat the dried blueberries in a little spare Spelt flour. Set to one side.
4. Add an egg and mix in a little of the flour. Beat in and then add the second egg and more flour so you start to get a smooth paste.
5. Sprinkle the baking powder and last of the flour into the mixing bowl. Pour in the coconut milk and blend until you have a dropping consistency.
6. Now fold in the blueberries. Spoon the cake batter into the paper cases around ⅔ full.
7. Bake for 20-25 minutes or until the cakes have risen and the tops are golden brown and bounce back to the touch.
8. Along to cool on a rack before eating. These cupcakes taste even better the next day. Store in an airtight container.
9. Eat on their own or dust with a sprinkle of coconut sugar or stevia.