1 ¼ cups organic whole wheat flour
¾ teaspoon stevia powder or 2 tablespoons honey or sweetener of choice
½ teaspoon salt
2 tablespoons Ener-G baking powder
½ teaspoon coriander
½ cup crushed pineapple with juice
2 tablespoons of light, cold-pressed olive oil
¼ cup organic soymilk
1 teaspoon vanilla extract
1 cup grated carrots
½ cup chopped dates
½ cup chopped walnuts
Preheat oven to 400° F.
Combine flour, stevia powder (or other sweetener), salt, baking powder, and coriander in a small mixing bowl. Stir together with a whisk. Set aside.
Combine remaining ingredients in a large bowl and mix well.
Fold flour mixture into wet ingredients, mixing well but being careful not to stir out bubbles. Form muffins in oil-sprayed or paper-lined muffin tin with ice cream scoop. Place into preheated oven immediately in order for cupcakes to rise properly.
Bake for 5 minutes at 400° F.
Reduce temperature to 350° and bake 30 more minutes or until lightly browned.
Allow to cool and frost with Cashew Frosting (if desired).
Makes 8 cupcakes
1 cup rinsed cashew pieces
2 tablespoons honey
½ teaspoon stevia powder (or rounded tablespoon of other sweetener)
½ teaspoon vanilla extract
pinch of salt
½ cup water
Place all ingredients in blender and whiz until smooth.
Makes 24 tablespoons
Details: This recipe originally appeared in Wildwood’s The Journal of Health and Healing and was used by the permission of the author. Many more tasty & healthful recipes are included in The Total Vegetarian Cookbook by Barbara Watson. To order, contact www.totalvegetarian.com.