Orange Poppy Seed Cupcakes

#dairyfree #glutenfree #refinedsugarfree

Serves 24 Prep-Time <20 Minutes Cook Time 30 Minutes

This is a delicious low carb, dairy-free and gluten-free cupcake that is super moist and tasty. You will require a good quality blender to mill the nuts and seeds into flour. If you are not dairy-free you can make traditional cream-cheese icing for the cupcake instead of the mock icing recipe. Feel free to alternate sugar with any other variety.

Ingredients

Cake

• 180g Almonds

• 70g Sunflower Seeds

• 70g Hemp Seeds

• 2 Tsp Baking Powder

• 30g Monfruit Sugar

• 1 Orange (Zest & Juice)

• 2 Eggs

• 165g Coconut Cream

• 20g Poppy Seeds

• 30g Coconut oil (Melted)

"Cream Cheese" Icing

• 1/4 Tsp Monk Sugar (Milled Fine)

• 30g Ghee

• 150g Sunflower Seeds (Soaked in Boiling water for 20 minutes)

• Pinch of Salt

• 30g of Fresh Orange Juice

• 90g Water

• 3 Tbs Coconut Milk (Solid Bit)

• 1Tsp of Vanilla Extract

• Poppy Seeds for Decorations

Conventional Method

1. Preheat oven to 180 Celcius Fan-Forced and line a cupcake tray or cake pan.

2. Soak the sunflower seeds for the icing in boiling water and set aside.

3. Add almonds, sunflower seeds and hemp seeds to a blender and blitz into a fine flour.

4. Add remaining ingredients and stir until combined.

5. Pour mixture into the prepared tin and bake for 30 minutes or until golden brown.

6. Once the sunflower seeds have been soaking for at least 20 minutes, drain and rinse them and add them to a clean blender and blend until a fine flour is achieved.

7. Add the water, orange juice and salt to the blender and blend until a paste is achieved.

8. In a bowl cream the ghee and milled monk sugar together until light and creamy

9. Add the sunflower seed mixture and remaining ingredients minus the poppy seeds to the creamed mixture and mix until combined, resembling icing.

10. Place mixture into the fridge until the cupcakes are cool enough to ice. Once iced sprinkle poppy seeds on top and store in an airtight container in the fridge.

Thermomix Method

1. Preheat oven to 180 Celcius Fan-Forced and line a cupcake tray or cake pan.

2. Soak the sunflower seeds for the icing in boiling water and set aside.

3. Mill almonds, sunflower seeds and hemp seeds 10 seconds, speed 9. Scrape down the sides and repeat until a fine flour is created.

4. Add remaining ingredients and combine 10 seconds, speed 3. Scrape down and repeat if necessary.

5. Pour mixture into the prepared tin and bake for 30 minutes or until golden brown.

6. Once the sunflower seeds have been soaking for at least 20 minutes, drain and rinse them and add them to your clean thermomix bowl blend 10 seconds, speed 8.

7. Add the water, orange juice and salt and blend 30 seconds, speed 8 until a paste is achieved.

8. Scrape out the contents of the thermomix bowl into a clean bowl. Clean the thermomix bowl. Add the butterfly whisk and cream the ghee and milled monk sugar together 10 seconds, speed 3 or until light and creamy, scrape down the sides.

9. Add the remaining ingredients including the sunflower seed mixture, minus the poppy seeds and mix until combined. 10 seconds, speed 3. Scrape down the sides and repeat until necessary.

10. Place mixture into the fridge until the cupcakes are cool enough to ice. Once iced sprinkle poppy seeds on top and store in an airtight container in the fridge.