30. Chocolate Orange Cupcakes


🍁🍂 Day 30 is here with a special treat for you all and you will NOT believe they are vegan! My husband thought I had bought a cake mix and asked me if I used eggs or butter – pfft as if?! I am so excited to announce my vegan baking success and share it with you. These only take 30 minutes to prepare and bake and taste the bomb 💣

What you will need:
– 100g self raising flour
– 100g light brown sugar
– 2 tbsp cocoa powder
– 3 tbsp melted coconut oil
– 130ml water
– 1 tsp orange extract
– Orange icing (you can make it or buy ready made if you don’t have time)
– candied orange to decorate

Preheat your oven to 180c fan/200c convection oven

Step 1
Sift all of the dry ingredients into a bowl. Melt the coconut oil and add The wet stuff to the dry ingredients. Fold together with a wooden spoon or in a mixer.

Step 2
Spoon your mixture into cupcake cases and bake in the oven for 20 minutes. Allow the cakes to cool for 10 minutes before decorating.

Step 4
Roll out the icing and cut into circles before placing them on top of the cupcakes. Add some candied orange and they are ready 🍊

Nutritional Spotlight-
I can’t say that these are the healthiest foods you will ever eat, but what I can say is this; it’s far healthier to eat a cake with ingredients like coconut oil (seriously healthy) and cocoa powder than with butter or eggs. Chances are, you’re not going to clog your arteries quite so quickly with these cupcakes and you can relax knowing that you won’t be consuming any funky hormones/antibiotics/infections from animal products *ends rant here*

Happy creating!

Rewired 💕🌿

27. Frozen Cherry and Almond Cupcakes

🍁🍂 Day 27 and we are so close to the weekend I can almost smell it! When I have some extra time I like to experiment in the kitchen (shocker) and this is what I came up with last time. These pretty little things are the perfect balance of naughty and nice as the ingredients are healthy but they taste delicious 😇

What you will need (makes 6):
For the base
– 1/2 cup of peanut butter
– 1 1/4 cup of oats
– 4 tbsp melted coconut oil
– 1/4 cup maple syrup
– 1 tsp almond oil
For the topping
– 1 cup of pitted dark cherries (you can buy these frozen to save the pennies)
– 1 cup coconut milk
– 1 tbsp maple syrup
– 1 tbsp sifted icing sugar

Step 1
Mix all of the ingredients for the base together in a bowl. Add spoonfuls of the mixture to a cupcake baking tray (trying not to get carried away ‘taste testing’ the mixture). Pat the bases down into the holes until they are smooth.

Step 2
Use a blender or a food mixer to combine the topping ingredients together. Pour the smooth liquid over the bases.

Step 3
Place your tray into the freezer for at least 3 hours to set. Use a knife to poke the puds out when they have been out of the freezer for about 10 minutes to soften a little.

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these minis are pretty healthy.
* Rewired isn’t going to count the calories in them for you as there are not enough to be worried about.
* The ingredients in these raw cakes have many health benefits and I will list just a few:
Peanut butter is a wonderful way to introduce good fats and proteins into your diet. You will be helping your heart, your body’s iron absorption, cell development and boosting your metabolism.
Coconut Milk is a great vegan alternative to dairy, rich in fibre and B vitamins.
Maple syrup is my favourite sweetener and it is unrefined and natural so far better for you than sugar or ‘stevia.’ It’s great for skin and digestive function and you maybe surprised to find that it is actually relatively high in calcium – amazing!

Happy creating!

Rewired 💕🌿

24. Apple & Blackberry Crumble

🍁🍂 Happy Monday lovely people. It’s day 24 and this is the cosiest desert ever. There’s something so nostalgic about fruit crumble and it always brings a smile to my face. Going vegan, rest assured that you won’t miss out as this tastes exactly the same as regular crumble 😎

What you will need (serves 2):
For the crumble
– 150g plain flour
– 90g light brown sugar
– 90g vegan butter/margarine (I used coconut spread)
– 50g oats (optional)
– 1 tsp nutmeg
For the filling
– 3 apples peeled and cored
– 100g blackberries
– 1tbsp maple syrup
– 1 tsp cinnamon
– 1/2 tsp ground ginger
– 50ml water

Preheat your oven to 180c fan/200c convection oven

Step 1
Add the filling ingredients to a pan on a low to medium heat for 10 minutes with the lid off. Leave to cool as you make the topping.

Step 2
Put all of the crumble ingredients into a bowl and mix them together with your hands until it becomes crumbly in texture.

Step 3
Put your stewed fruit into a dessert dish (or distribute into separate ramekins for individual puddings). Crumble to topping over the fruit and bake in the oven for 20-25 minutes until the top is golden brown.

Your house will smell amazing and your tummy will be very happy indeed 😊

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that this dessert is a healthy one.
* Rewired isn’t going to count the calories in it for you as there are not enough to be worried about.
* The ingredients in this crumble have many health benefits and I will list just a few:
Cinnamon. What can I say? It’s one of those things that makes food taste like a treat and looks after you without you even realising it. It is a powerful antioxidant and anti inflammatory, great for protection against disease as well as painful conditions such as arthritis. It also has beneficial effect on neurodegenerative diseases like Parkinson’s and Alzheimer’s by protecting neurons and normalising neurotransmitter levels.
Apples are also quite impressive when it comes to the prevention and the fight against disease. Reducing the risk of cardiovascular disease, diabetes and cancer with their antioxidants and flavonoids, apples are always a good idea.
Blackberries are detoxifiers. They help to balance electrolytes and encourage iron absorption.

Happy creating!

Rewired 💕🌿

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