Dessert for One: Carrot Cupcake
serves 1
Ingredients
1 tbsp buckwheat flour
2 tsp tapioca flour
1 tsp lucuma powder
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp ground ginger
1 tbsp grated carrot
1 tsp raisins
2 walnut halves, broken into pieces
1 tbsp maple syrup
1 tbsp rice milk
Method
PREHEAT YOUR OVEN TO 180 C / 356 F
1. Firstly, add the buckwheat flour, tapioca flour, lucuma powder, baking powder, cinnamon, ground ginger, carrot, raisins and walnuts into a mixing bowl. Then, mix together until evenly mixed. Add in the maple syrup and rice milk, and stir together until smooth.
2. Then, line a baking tray with a large cupcake/muffin case and pour the mixture inside (it should be fairly full). Add the cupcake into the oven and bake for 22-25 minutes until the top is golden and firm to touch. When the cake has baked, remove it from the oven and set it aside to cool completely, then serve.
