Disclaimer: This post is contributed by Planning With Kids partner Pureharvest.
Making sure you and your family are getting enough vegetables can be tricky at times. A great way to help increase your family’s consumption of veggies is to include them in your diet in ways you wouldn’t normally. Leafy green vegetables like kale and spinach are perfect to add to your morning ritual, whether you juice them or add them to your eggs. Another way to help increase your family’s veggie intake is with these delicious Parsnip Cupcakes. Parsnips contain a wide variety of vitamins, minerals and nutrients including fibre, folate, potassium and vitamin C.
Parsnip Cupcakes
Makes: around 15 medium sized cupcakes
Preparation: 30 minutes
Cook Time: 35 minutes
Ingredients:
- 200g (2 cups) self-raising flour
- 1 cup almond meal
- 1tsp bicarbonate of soda
- Pinch of salt
- 3-4 parsnips (depending on size), grated
- ½ cup Pureharvest Organic sunflower oil
- 1-cup Pureharvest sultanas
- Zest and juice of one lemon
- 3 eggs
- ½ cup Pureharvest Rice Malt Syrup or Pureharvest Honey
- 1 tsp cinnamon
- 1 tsp ginger
Cream Cheese Frosting Ingredients:
- 200g Cream cheese
- 4 tbs Rice Malt Syrup
- 2 tbs Vanilla extract
Method:
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Pre-heat an oven to 170°C and prepare 15 cupcake cases
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Zest the lemon and set aside. Squeeze out the juice and add to the cup of sultanas and set aside to soak.
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Place all the dry ingredients (flour, salt, bicarbonate of soda and almond meal) into a bowl and set aside.
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Whisk the eggs, Rice malt and oil together, in a large bowl until well combined and pale in colour.
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Add the dry ingredients to the wet ingredients and mix until all combined and no pockets of flour are left in the mixture.
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Add the grated parsnips, sultanas and lemon juice to the cake batter
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Pour the mixture into prepared cupcake cases and bake in the pre-heated oven for around 35 minutes, or until a knife in the middle comes out clean.
While the cupcakes are cooling you can make the cream cheese frosting
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In a medium sized bowl, put the cream cheese, vanilla and rice malt which together until smooth and creamy.
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Once the cupcakes have completely cooled, level the tops with a knife.
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Crumb the excess cupcake that has been cut off and set aside, this will be used to finish off the cupcakes later.
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Spoon on the cream cheese frosting and top with crumbed cupcake tops.
Serve with a cup of Coconut Comfort and enjoy!
* If you do not want to use Parsnips, simply replace with grated carrot, zucchini, or any other veggies you can grate (you just might need to tweak the recipe slightly)
For more sugar free recipes please visit our recipe blog or to find out information about our products please visit our website
More great recipes like this on the Pureharvest blog:
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