I made these cupcakes the day before we were due to move house. Moving is always a nightmare, add a small child and all the acquisitions we have made in the last year and you understand why I need cupcakes to get thru this move!
This is a rather large recipe, It made 1 loaf and 12 cupcakes!
The date paste is best prepared over night, if your pressed for time a few hours prior is fine
I made up the recipe, well I combined 2 recipes, added, subtracted, swapped ingredients and walla!
The two original recipes differ quite a bit, but here they are. Grain free Banana date loaf from Anja’s food 4 thought.
The second recipe is Carrot banana bread from one of my all time favorite blogs, Chasing Delicious
My recipe adapting method!
1 1/2 c dates
1 Tea bag (I used spicy chai)
2 cinnamon quills
1 1/2 c boiling water
3/4 c gluten free flour mix
3/4 c coconut flour
1/4 almond meal
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoon baking powder
1 c finely grated carrot
3 mashed banana
4 Tablespoons rice bran oil
70 g chopped walnuts
Place the dates, tea bag and cinnamon quills into a large bowl. Pour over 1 1/2 cups of boiling water. Stir gently, cover when cool. Allow to sit overnight.
Prepare a loaf tin and 12 whole muffin tray. Preheat oven to 175 degrees C.
Sift the flour, coconut flour and almond meal together. Add the cinnamon, nutmeg, salt and baking powder.
In a separate bowl combine the date mixture, carrot, banana, and oil. Stir to combine.
Pour the wet mixture into the dry, stir to combine. Add the walnuts, stir to combine.
Pour half the mixture into the loaf tin, divide the remaining mixture between the muffin tray.
Bake the muffins for 20 minutes, the loaf for 40.
Cream cheese frosting (not dairy or sugar free)
Beat together 4 oz cream cheese and 1/4 cup of butter. When smooth add juice from 1/2 a lemon, 1 teaspoon vanilla powder and 1-1 1/2 cup icing sugar. Beat until smooth. Spread over cooled cupcakes.