Chocolate & Strawberry Love Cupcakes

These gorgeous strawberry and chocolate gluten-free cupcakes contain plenty of dietary fibre and good quality protein to help support healthy blood sugar levels. Having protein and fibre-rich snacks will give you a sense of satiety after eating and will help keep sugar cravings at bay.

Chocolate & Strawberry Love Cupcakes

1 cup zucchini shredded
1 organic egg
½ cup coconut milk
1/3 cup smooth almond butter
1/3 cup raw honey or pure maple syrup
1 cup gluten-free rolled oats (make into flour)
1/3 cup raw cacao powder
1 heap tsp baking powder
1/2 cup diced strawberries
¼ cup roughly chopped almonds or pistachios

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Method:

1. Preheat oven to 180*C and place 10 cupcake cases in a cup cake tray.
2. In a nut bag, muslin cloth or tea towel squeeze out as much water as you can from the grated zucchini.
3. In a large bowl whisk the egg with coconut milk, almond butter, and honey.
4. In another bowl combine oat flour, cacao powder, baking powder and sea salt.
5. Pour wet ingredients into dry and gently combine. Stir through zucchini.
6. Spoon mixture into your cupcake cases.
7. Press strawberries pieces into the tops of each cupcake and top with almonds.
8. Bake for 25-28 mins until a skewer comes out cleanly from the centre.

Makes 10 cupcakes.

TEA PAIRING: These lovely strawberry and chocolate love cupcakes go beautifully with a pot of Bodhi Organic Masala Chai or HonesTEA.

Recipe by naturopath Lisa Guy.