According to me, spring is one of the best seasons. The flowers and trees are blooming, the air smells absolutely amazing, the temperature gets higher and higher and spring means that summer is coming. It just makes me happy to think about it!
This Easter I decided to make small carrot cupcakes with tahini because when I think about spring- I instantly think of carrots and something refreshing.
This recipe is completely flourless and I have used dates for natural sweetening. Usually, I really like raw honey, but it loses its nutritional benefits when being baked, so I decided to go with the dates and the date syrup.
Ingredients and their health benefits:
Here is what I have used and why:
- Carrots– they are a great source of important vitamins and minerals. Only 1/2 cup of them provides 73% of recommended daily allowance of vitamin A, 9% of vitamin K, 8% of potassium, 5% of vitamin C. They also contribute to eye health since they contain an antioxidant- beta-carotene.
- Eggs– they are a nutrient powerhouse as they are rich in vitamin D, folate, riboflavin, selenium, vitamin A, E, B5, B12, iron, iodine, phosphorus. Moreover, eggs are high in quality proteins which are the building blocks of life.
- Nuts– they contain unsaturated fatty acids and research suggests that consuming nuts can lower your LDL (“bad”) cholesterol, improve the health of your arteries, and help heart health.
- Dates- they have an excellent nutritional profile. They contain several vitamins and minerals as well as potent antioxidants such as flavonoids (reduce inflammatory processes in the body), carotenoids (promote cardiovascular health and may prevent eye-related diseases) and phenolic acid (anti-inflammatory). Moreover, I prefer sweetening my recipes with dates, because they do not lose their nutritional properties under high temperature whereas honey, for example, loses its properties.
- Oats– According to the Food and Drug Administration there may be a reduced risk of coronary heart disease with the intake of beta-glucan which is a soluble fibre contained in wholegrain oats (1). Beta-glucan binds to cholesterol and transports it through the digestive tract and then out of the body. There are many other health benefits of oats consumption, but I will not get into much detail now.
- Ghee– I am using this type of fat because it has a high smoke point (252 degrees Celsius) which means that it is an excellent choice for cooking. Usually heating/cooking fat above its smoke point breaks down vital phytonutrients and may cause fat to oxidize and form free radicals which are harmful for the body.
- 300g shredded raw carrots
- 2 eggs (separate egg whites and egg yolks)
- 50g juicy dates
- 50g porridge oats
- 35g hazelnuts, blended
- 40g hazelnut flour (Dragon Superfoods)
- 25g Walnut Tahini (Theia’s tahini)
- 10g Ancestral Superfoods Druidness
- 1 tbsp date syrup/honey/maple syrup
- 2 tbsp ghee/coconut oil
- Vanilla essence
- Baking powder
- First, prepare all your ingredients- blend the carrots and set aside. Blend the the hazelnuts and dates and set aside.
- Then, in a big bowl (or a big blender), add all ingredients and mix well. I decided to add the porridge oats at the end to keep them whole rather than blended.
- Preheat your oven to 180 degrees Celsius.
- Prepare your baking forms by lightly greasing them and pour the mixture evenly.
- I got 10 cupcakes but this depends on the size of your forms.
- Bake for approximately 40-50 minutes on 170 degrees Celsius without a fan.
- Occasionally, check the cupcakes and adjust baking time if needed.
- When you take them out of the oven- cover with a towel for 10 minutes to keep them moist and soft.
- You can serve with greek yogurt and more tahini on top.