The Green Parent

By The Green Parent

12th March 2021

These are a wonderful teatime treat and simple enough that my three year old son can join in and help out in the kitchen too. Plus they're dairy free too, says Rachel de Thample

The Green Parent

By The Green Parent

12th March 2021

The Green Parent

By The Green Parent

12th March 2021

My son loves to help me bake and when I made these he remarked, ‘Mummy, there are no eggs or butter in these cakes!’ At three, he’s already been conditioned to think that these are baking essentials. Well into my 30s, I’ve only just discovered that they’re not. Coconut milk does the job of binding the mixture and giving it moisture.

Makes 6 (the recipe easily doubles to make a dozen cupcakes)

100ml honey; 150ml coconut milk; 125g plain white, stoneground flour; ½ teaspoon bicarbonate of soda; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; 1 medium carrot, finely grated; 2 tablespoons chopped walnuts; 2 tablespoons raisins

  1. Preheat the oven to 180⁰C/gas mark 4. Line a muffin tin with 6 cupcake liners.
  2. Whisk together the honey and coconut milk. Sift in the flour, bicarbonate of soda, baking powder, salt and spices. Mix until smooth. Fold in the carrots, walnuts and raisins.
  3. Divide the mix between the cupcake liners. Bake for 25–30 minutes, until a knife inserted through the centre of one comes out clean.

This and other seasonal recipes can be found in Less Meat, More Veg (£16.99 Kyle Cathie)

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