Let us Yoga while the cake bakes!

Born out of desperation our Yoga and Baking mornings have got off to a fine beginning. My dear friend Laura had lost all hope in gluten free baking so Peta and I decided we should right this wrong, gather, set a baking mission and of course do some yoga 🙂 with that our Wild Laurel mornings were initiated.

We would choose a recipe, make said recipe and while it was in the oven we would Yoga to the delicious nose tingling delights of our baking magic. Let’s just say it could not go wrong.

Today’s recipe is from Susan Jane White’s The Extra Virgin Kitchen.

Praline Cupcakes
1/2 cup Cocoa Powder (I used Raw Cacao)
1/4 Coconut Flour
I teaspoon Baking Powder
1/2 cup raw agave/ honey
3 Tablespoons almond butter or Soya Yogurt
3 eggs beaten
5 tablespoons Coconut Oil melted
1 tablespoon Tamari
2 teaspoons apple cider vinegar
1 teaspoon Vanilla extract
Praline Frosting
2/3 cup Cashew Butter
1/2 cup Maple Syrup
2 teaspoons Tamari
taste if you like a little more salt and add tamari accordingly

Preheat oven to 180’/160’fan or 350’F
Sift Cocoa, coconut flour and baking powder into a large mixing bowl.

Beat together, sweetener with Almond butter or soya yogurt with a large balloon whisk and blend in all remaining ingredients.

Add the wet mix to the dry and blend thoroughly with the balloon whisk until silky smooth.

Prepare your muffin trays with cupcake liners or as we did use brilliant star and heart shaped silicon muffin cups.

Mixture will be super runny so trying not to cover everything in this deliciousness, finding any excuse to lick all bowls and spoons repeatedly! Fill each cup about 2.5 cm

Cook for max 20 mins but keep an eye on them as ours cooked pretty quick and our second batch that we cooked less were more delectable. Coconut flour can be a little sticky in the mouth so these cupcakes need to be super moist to enjoy their decedent healthiness.

Mix frosting ingredients and smoother each little star with a heap of paradise.

praline-cupcakes-3Tip: The extra virgin chef states not to use maple, barley malt or brown rice syrup as sweetener in the mixture because it “misbehaves” with the coconut flour. Coconut flour behaves unlike any other flour so don’t substitute it with another flour, it won’t work!

We baked 30 and devoured rather a lot of them with coyo and fruit.

Amazingness on all accounts…