I love rhubarb, it reminds me of Sunday afternoon in my Grandmother’s house, she would often serve rhubarb tart with some vanilla ice cream, I’m pretty sure I licked the bowl clean it was that good-so I dedicate this recipe to her 🙂
Its a zesty, fruity & fresh recipe perfect for springtime, I Hope you enjoy 😉
- 2 & half stalks of Rhubarb cut into small pieces
- Zest & Juice of 1 large Orange
- 150g Almond Flour
- 1/4 cup of Honey
- 2 Eggs whisked
- 1/4 cup melted Coconut Oil
- 1 teaspoon Ground Ginger
- 1 teaspoon Baking Powder
- 1 teaspoon Baking soda
- pinch of Salt
- 1 tin full fat Coconut Milk
- 2 tablespoons of Maple Syrup
1. Set oven to 180 & in a bowl combine the almond flour, baking powder, baking soda, salt and mix together with a fork.
2. In a separate bowl add the zest and juice of the orange, honey, eggs, coconut oil & mix.
3. Add the wet ingredients to the dry mix and fold carefully, then mix in the ginger & rhubarb- the dough should be evenly mixed but don’t over do it, 3 mins max.
4. I had no cupcake cases but if you do- use them! If you don’t rub some coconut oil in the muffin tin to stop it sticking.
5. Spoon your mix into the tin/cases and cook for 25 mins & when they’re done put on a wire rack to cool.
6. Now to make the icing- you only want the coconut cream that has separated at the top of the tin, spoon this into a bowl and add a few splashes of the coconut water & the maple syrup and mix until it becomes a smooth cream. Spoon the mix into a piping bag and when the cupcakes cool you can decorate as you please.
- If you don’t have a piping bag- just add a dollop to the plate-it won’t make any difference I promise!
- Instead of Ginger- Nutmeg or Cinnamon can be used also!