Our dear Malay collaborator Maizan Ahern from (www.thebluecrane.asia) is a wonderful cook.

She loves cooking with almond pulp and we love sharing her creations!

You have more Maizan´s recipes in this link.

Ingredients:

• 250 g (2 large raw beetroot, peeled and grated)
• 2 eggs
• 4 tablespoon raw cacao
• 1 1/2 cup almond pulp (from making almond milk in a Chufamix Nut and Vegetable Milk Maker)
• 1 tsp gluten free baking soda
• 1tsp vanilla powder
• 1 tsp cinnamon powder
• 3 Tablespoon coconut oil
• 1/3 cup organic maple syrup
• Pinch of salt

The Cashew Cream Frosting

• 1 cup cashews soaked for 2 hours
• 1/4 – 1/2 cup water
• 1/2 tsp vanilla extract
• 1 tsp lemon juice
• 3 Tablespoon maple syrup/honey
• 2 Tablespoon coconut oil, melted

Instructions

1. Preheat overn to 170 C. Line a cupcake tin with 12 cupcake cases
2. Mix all ingredients for cupcakes into a blender or food processor till it forms a smooth batter. You may have to add a few tablespoons of almond milk if the batter is not smooth enough.
3. Taste the batter for sweetness and texture and add maple syrup if needed.
4. Pour into a lined cupcake tin
5. Bake in a moderate oven at 160C for 40mins or until the centre of the cupcake is firm
6. Place all ingredients for cashew cream frosting into a blender and blend till you get a smooth consistency.
7. Frost the cupcake with Cashew Cream frosting when cupcake is cool. This cupcake, like the chia seed banana cupcake tastes better the next day

Adapted from www.iquitsugar.com