A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful to eat. Enjoy them as they come, or top with vanilla bean mascarpone. Serves: 12
Ingredients
- ⅓ cup natural or coconut yoghurt
- ⅓ cup melted coconut oil
- ¾ cup coconut sugar
- 2 free-range eggs, beaten
- ½ cup grated apple
- ½ cup grated courgette
- zest of 1 orange
- ½ cups spelt flour, or all-purpose gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sea salt
Method
- Preheat the oven to 160°C, and lightly grease a 12-hole mini loaf tin or muffin tin.
- In a large bowl, whisk together the yoghurt, coconut oil and coconut sugar. Fold in the remaining ingredients, and mix until well combined.
- Divide the mixture amongst the prepared tins. Bake in the oven for 20–25 minutes, or until a skewer comes out clean when inserted into the middle of each loaf.
- Allow to cool for five minutes in the tins, and then carefully turn out onto a cooling rack.
- Will keep in an airtight container for up to three days.
Homemade is local creative talent, Eleanor Ozich’s latest book. In it she shares her eco-conscious and inventive recipes for daily household goods like cleaners, air fresheners, balms and candles.
Recipe from Homemade by Eleanor Ozich
