Chocolate Kidney Bean Cupcakes

Inspired by Nikki Sharps recipe here I couldn't wait to try these cupcakes. I have seen recipes using kidney beans before but none looked quite as delicious as these...

I adapted the recipe slightly but more or less followed Nikki's instructions. I couldn't have been happier with the outcome.

Its hard to believe a recipe without flour, butter or sugar can turn out so light, fluffy and tasty - these are a true testament to clean baking. 

1 can red kidney beans

3 eggs

60g cocoa powder (raw if you can get it) 

3 tbsp coconut oil 

1/4 tsp salt

1 tsp vanilla essence 

1.5 tsp baking powder 

170g honey 

6 raspberries 

Thoroughly rinse the kidney beans in water, then add all the ingredients into a blender and blend until a smooth mix has formed. Coat a muffin tin with a little coconut oil and fill each hole 3/4 full of the mix. Finally poke a raspberry in the middle of each cupcake and pop in the oven. Bake at 180C for 20 mins.

I'd like to thank Nikki for this recipe - follow her on instagram.

Almond & Peanut Butter Oaties

I woke up this morning with the urge to bake. Hungry, as I usually am first thing in the morning I set about my mission to create something tasty, filling and good for me.

Rifling through my cupboards and gathering what ingredients I had I decided upon these delicious almond and peanut butter oat biscuits. Packed full of goodness they are the perfect pick me up breakfast treat....or any time of the day treat!

I chose to use peanuts and almonds though you could use any nut you fancy. I'm definitely going to incorporate pecans when I next make them!

100g rolled oats

100g mixed nuts

50g cocoa nibs

2 tbsp coconut oil

5 tbsp runny honey

1 tsp baking powder

1 egg

180 C oven temp

If, like me, you only have whole nuts you firstly need to grind them down. However you chose to do this is down to you. My preferred method is to put them in a sandwich bag and start bashing with a rolling pin.

Once they are broken up add them to the oats along with the coca nibs and baking powder. Mix all the dry ingredients together. Then add the coconut oil and honey. Give this all good stir so the dry mixture is evenly coated, finally add the egg to bind it all.

To make the biscuits roll the mixture into 6 - 8 even sized balls. Grease a lined baking tray with a little coconut oil. Press down the balls onto the baking tray and mould into a biscuit shape. You want the biscuits to be about 1cm thick. Finally just before you pop them in the oven add a dollop of peanut butter on top! For all you peanut butter lovers out there, the more the better!

Bake them for approx 10 mins or until the biscuits have a lovely golden colour.

These are delicious eaten warm, though I suggest waiting a minuet or two before you tuck in. Speaking from experience you don't want to burn your tongue on molten peanut butter!!