Monday, 16 January 2012


So, by eliminating flour and sugar from my diet (even the brown varieties) that cuts out cake.  

And I am a BIG fan of cake.

Even once you're over your carb cravings (it took me maybe a month or two) there are still going to be times when you need a bit of cake so I've experimented and come up with a few recipes that work.

The first one I'm going to share with you is blueberry cupcakes.

This isn't strictly carb free because of the chickpeas but it isn't made with flour or sugar - agave nectar and honey are sweeter than sugar, so you need less.


1 tin chickpeas, drained
¼ cup agave nectar (or honey)
2 egg whites
2 whole eggs
1 tbsp olive oil
2 cups of blueberries (frozen and thawed are fine)
heaped ½ cup of ground almonds
level ½ cup of milk powder
1 tsp baking powder
½ tsp bicarbonate of soda

Icing ingredients

Greek yoghurt
Agave nectar


Add chickpeas, agave nectar, eggs and olive oil to food processor and blitz until smooth.
Mix dry ingredients together.  Add to food processor and blitz until combined.
Dollop mixture into paper cases about 2/3 full then add around 4 blueberries per cake - dont put in too many as the cakes won't hold together
Bake at around 180° until golden and a skewer comes out clean.

If you want to ice the cakes, you can drain some Greek yoghurt for a few hours through a muslin to get rid of as much liquid as possible then add agave nectar to tase and beat with a wooden spoon.  Use this to ice the cakes.  if you add some crushed blueberries, the icing goes a lovely purple colour but ends up a bit runnier.

You can adapt this recipe and add raisins or other soft fruit, anything you like really.  I came up with this by experimenting, so tweak the recipe and post any improvements you come up with!

Hope you like it.

Krish x

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