Lemon + Poppyseed Cupcakes | Vegan + Refined Sugar Free

Lately, I’ve found so much excitement in pulling random ingredients from the cupboard, whipping them together and crossing my fingers as I sit in front of the oven to impatiently watch them bake.

Sometimes they turn out, and sometimes they don’t. Either way it’s  always a rewarding experience  to learn and build from next time.

BONUS: It (usually) leaves my house smelling divine.

Back when I posted my recipe for Anzac Biscuits, I mentioned I enjoy preparing food that accommodates to particular lifestyle choices such as vegan and low-sugar diets.

My house is currently the product of a 2 vegan, 1 diabetic and 1 mostly-health-conscious human recipe for kitchen awkwardness.

Although I don’t confine myself to any particular lifestyle choice, I do enjoy experimenting with recipes that the whole household can enjoy.

So I focus on building recipes that are easy to prepare, consider all of their dietary needs, and that we can all enjoy without compromising the simple pleasure of eating delicious, nourishing food.

I don’t pretend or try to be a Michelin-star chef.

I’m just looking for simple ways that my family can enjoy good health, and I hope you can enjoy this too.


Lemon + Poppyseed Cupakes {vegan + refined sugar free}
10 muffins

Ingredients

2 cup almond meal

1/4 cup tapioca flour

1/2 tsp bi-carb soda

1/2 tsp salt

hefty dose of poppyseed

2 tbsp maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla extract

1 lemon

2 flax eggs (2 tbsp flaxseed soaked in boiling water for a few minutes)

1/2 tsp apple cider vinegar

splash of nut-milk

Method

1. Preheat oven to 180 degrees celsius.

2. Place all dry ingredients in a bowl and stir until well-combined.

3. Add melted coconut oil, maple syrup and vanilla extract.

4. Zest lemon over the mixture, combine with hands and allow to sit while you complete step 5.

5. Squeeze the juice from the remainder of the lemon into a separate bowl. Remove pips.
Pour into mixture.

6. Add nut-milk gradually until it reaches a fluffy, slightly runny, cake batter texture and consistency (sorry – I’m awful with descriptions and measurements).

7. Dollop mixture into muffin tray.

8. Allow to cook for about 20 minutes, but make sure you keep an eye on them.

9. Remove from the oven and allow to cool for a few minutes. They should harden up a little.

10. Enjoy!

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