I always go out of my way to ensure that our fridge is fully stocked with a variety of wholefoods because one of my kids (yes, only one of my 2, much to my frustration) loves to have a large variety of fruit and veg in her diet. So I may or may not have gone a bit overboard with buying berries in the past week. With a large stash of strawberries, I decided to cook something lunchbox friendly with some of them!
Ingredients (makes 12):
- 1 cup light spelt flour
- 1/2 cup whole spelt flour
- 1/2 cup rapadura
- 1/2 cup cacao powder
- 1 cup milk
- 1/4 cup coconut oil
- 1 free range egg
- 1 tsp vanilla bean paste
- 1/2 cup choc chips
- 100g strawberries, hulled and sliced
- 2 tsp baking powder
Method:
1. Preheat oven to 180 degrees and line a 12 hole cupcake pan with cupcake cases.
2. In a large bowl, combine the flour, sugar, cacao powder, milk, coconut oil, egg and vanilla. Stir to combine.
3. Fold in the remaining ingredients.
4. Bake for about 20 minutes or until cooked through.
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