Regular readers will remember my peanut-butter phobia. I usually buy almond butter as a replacement, but decided to have a go at making some myself, from whole raw almonds. Lovely.
I used a high-powered countertop blender, and within seconds, the almonds had been reduced to a fine powder, and after about 8 or 10 minutes (stopping a few times to scrape down and mix) we had almond butter! Crikey.
Nut butters are a terrific source of healthy fats, vitamins and minerals, and there’s much more you can do with them than just spread them on crackers. I decided to have a go at making flourless cupcakes using almond butter & banana as the base. I’ve read about this method in theory, but it was the first time I’d actually tested it out.
So, I threw a few more ingredients into the blender with my fresh almond butter, and whizzed up the lot to make a flourless cake batter. The blender made a smooth, creamy batter in a matter of moments. Result!
Of course, you could make these with ready-made almond butter, instead of making your own. You could even use peanut butter. (Bleeuurgh.)
Once baked, these cupcakes had a rich, moist, tender interior and a delicious flavour. They were a big hit with adults and children alike – DH scoffed a couple and Kipper and her friends seemed pretty keen too. I made two batches, one with added chocolate chips and a second with blueberries. Don’t use the blender to mix in the additions or they will be pulverised – stir them in separately before spooning the mixture into the paper cases.
I sprinkled a few extra chocolate chips on the top on the top of the chocolate chip cupcakes, and a few extra blueberries on the top of the blueberry ones, just to be decadent. Why not, eh?
(For the avoidance of doubt, blueberries on the left above, and chocolate chips on the right.)
I will be adding these to my arsenal of gluten-free baking recipes, as well as the Passover recipe folder. Super-yum!
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The mixture made 7 cupcakes.
- 150g whole almonds (or use 150g almond butter & skip straight to step 2, below)
- 1 medium banana
- 1 egg
- 40g brown sugar
- 0.5 tsp baking powder
- 0.5 tsp cinnamon
- 1 tsp vanilla
- 40g chocolate chips + 20g for the tops OR 65g blueberries + 20g for the tops
- Place the almonds into the blender jug and blend the almonds for 8-12 minutes, scraping down occasionally, to make almond butter.
- Add the banana, egg, sugar, baking powder, cinnamon and vanilla to the almond butter in the jug and blend for a few seconds to combine to a smooth batter.
- Pour into a bowl, add 40g chocolate chips or 65g blueberries, and mix in well.
- Divide the mixture between 6-8 muffin cases, and sprinkle the remaining chocolate chips or blueberries on the tops. Bake at 180C for 20-30 minutes, until risen and golden, and springy to the touch.
- Cool in the tins, then eat and enjoy!
I’m entering these lovely cakes into the following link-ups this month:
Treat Petite, organised by to Cakeyboi and The Baking Explorer, who also hosts this month, which is on the theme of ‘Let’s Get Fruity’, so the blueberry variation definitely qualifies!
We Should Cocoa, hosted by Kerry at Kerry Cooks and co-organised by Choclette at Tin and Thyme, which on the theme of cupcakes.
Tea Time Treats, organised (and hosted this month) by Karen at Lavender & Lovage and Jane at The Hedgecombers, which is after muffins, fairy cakes and cupcakes.