When Mandy Sacher’s daughter refused to eat cauliflower, she asked, “If you could choose one way to eat cauliflower, what would that be?” Her little girl had a quick answer: in a cupcake! So Sacher, a pediatric nutritionist, came up with the yummy recipe below, which calls for a half cup of the cruciferous veggie (though nobody will guess its there). The vanilla cupcakes with chocolate-date frosting are among more than 140 kid-friendly recipes in Sacher’s new cookbook, The Wholesome Child ($25; amazon.com). “I wanted to show how we can feed our children delicious and nutritious recipes that they will actually want to eat and enjoy,” she says. Turns out, grown-ups are big fans of these cupcakes too—enjoy!
Vanilla Muffins with Cauliflower and Choc Date Frosting
VEG / GF / Nut Free / Dairy Free
Prep Time: 30 mins (+ 1 hour refrigeration time for frosting)
Cooking Time: 15 mins
Makes: 24 mini muffins
MUFFINS
5 Medjool dates, pitted
1 egg
1 tsp. pure vanilla extract
¼ cup coconut oil, melted
¼ cup (2 ¼ oz) apple sauce (unsweetened)
½ cup (1 ¾ oz) cauliflower, steamed and drained
¼ cup maple syrup
⅓ cup (1.5 oz) buckwheat flour
⅓ cup (1.5 oz) millet flour
⅓ cup (1.5 oz) arrowroot
½ tsp. baking powder
¼ tsp. baking soda
pinch sea salt
FROSTING
1 cup (8 ½ oz) soft medjool dates, pitted
½ cup boiling water
1 Tbsp. coconut oil
coconut cream
cacao powder
1 Tbsp. carob
1 Tbsp. maple syrup
1 tsp. pure vanilla extract
pinch of Himalayan rock salt (optional)
Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
Tip: Replace the gluten-free flour mix with spelt flour or any whole meal flour. If Medjool dates are hard, soak for 3-5 mins in hot water. Discard excess water.
Excerpted from The Wholesome Child by Mandy Sacher. Copyright 2018 by Mandy Sacher.
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