The school that my daughters attend provides the most amazing and delicious food, and they really do try to cater for the many different diets.
However, a paleo diet is not well known in our area, so wheat, dairy and sugar free combined is really hard to come by outside of our home.
This is why I prefer to bake at home and send a treat in with them, but as with most schools in the UK ours is understandably nut-free making paleo baking just that teeny bit harder to pull off because so many recipes call for almond flour as a base.
These cupcakes are really quick to whip up and don’t take long to bake at all, the topping however does take a little longer so if you want to go the full hog then I suggest making the topping the day before to ensure that it will set perfectly to a beautiful pipe-bale consistency. To be honest, I seldom make the topping just a little sprinkle of tapioca flour makes them perfect for any lunchbox.
- 3 organic eggs
- 1/4 cup grass-fed butter or coconut oil
- 1/4 cup maple syrup/raw honey
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/4 cup coconut flour
- 1/4 cup cocao powder
- 1/4 tsp Himalayan salt
- 1/2 tsp bicarb/baking soda
- 1/4 cup dark chocolate chips
- 1/4 tsp mint oil (optional)
- TOPPING - OPTIONAL
- 2 organic egg yolks
- 160ml coconut cream - remove the cream and toss out the water
- 100G dark chocolate
- Preheat the oven to 180ºC
- In a large bowl combine all the wet ingredients and whisk well.
- Add the dry ingredients and mix well, then add the chocolate chips.
- Distribute the batter evenly between 6 cupcake cases.
- Bake for 20-25 minutes
- Remove and leave to cool
- To make the topping, whisk together the egg yolks and cream.
- Heat up in a small pan until hot but not boiling.
- Stir through the dark chocolate until melted.
- Leave to cool in the fridge, stirring often.
- For the topping I suggest making it a day before so it really firms up beautifully to a pipe-able consistency.