Over the past ten years, I feel like I’ve transformed from a Type-A, borderline obsessive, rigidly organised individual into someone who is late for everything. Someone who forgets birthdays, who loses the electricity bill ‘somewhere’ between the bedroom and the study, someone who forgets to pay said bill until one week after the due date.
It’s strange. Slightly unnerving.
Not to say that I’ve completely eradicated my Type-A personality traits; conversely, I’m still a typical over committing, perfectionistic workaholic who suffers more stress and emotion than the average Type-B. I’ve just slipped further down the spectrum. Take this weekend, for example. After a full week at work, the scourge of disorganization struck. I completely failed to organise Mother’s Day activities until late on Wednesday night. All plans to bake my mother’s favourite cake fell in a heap after I forgot to buy oranges and eggs.
(It’s the scourge, I tell you).
I finally got around to organising breakfast and a posy of flowers yesterday (the latter from The Little Posy Co. in Perth; I’m a big fan). We ate avocado toast with plenty of chilli flakes and hot English Breakfast tea. But… there was still something missing. Warm baked goods, hand-delivered, made with my mother in mind. So, yesterday afternoon, I sifted flour and poured batter with sticky hands. I made sugar-free yoghurt frosting and pried Loki away from my beloved jar of coconut butter. I sang rhyming songs in dulcet tones whilst my thoughts drifted to days of old; four hands grating apples onto the kitchen bench of my childhood home.
There was love baked right into that apple cake. So, mum – these are for you. Full of goodness, not-too-sweet, moist with fruit and vegetables. Just the way you like them. I love you more than feeble words could say.
Happy Mother’s Day.
P.S. I’m on my way, bearing cupcakes. Put the kettle on! x Carrot and Zucchini Cupcakes
Makes 12 medium cupcakes
- 1 cup nut meal (I used a combination of almond and hazelnut)
- 1/4 cup rice flour (preferably brown)
- 1/4 tsp fine sea salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/3 cup coconut oil, melted
- 1/3 cup rice malt syrup or maple syrup
- 1 large free-range egg, at room temperature (substitute a flax egg to make this completely vegan)
- 1/2 cup grated carrot (about 1 large carrot, I don’t bother peeling)
- 1/2 cup grated zucchini/courgette (about 1/2 large zucchini)
- 1/2 cup raisins
- 180mL (6 oz) plain coconut yoghurt or Greek yoghurt (about 3/4 cup)
- 2-3 tsp coconut nectar (I use Loving Earth, it’s got a stunning burnt butterscotch flavour; substitute honey or rice malt syrup) to taste
- for garnish: crunchy toasted coconut flakes and edible flowers (the latter if you happen to have some hanging around)
Position a rack in the centre of your oven and preheat it to 180 degrees C (350 degrees f). Line 12 muffin pans with paper liners, then set aside.
In a medium bowl, sieve the dry ingredients together (add any nut solids left in the sieve back into the bowl and mix in). In a separate bowl, whisk together the wet ingredients and the grated vegetables. Add to the dry and mix until just combined.
Using two spoons, distribute the mixture evenly between the 12 muffin cups. Bake until light and golden (about 15-20 minutes). Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
When completely cool, whisk together the yoghurt and coconut nectar until smooth. Spread liberally over each cupcake. Sprinkle with coconut flakes and edible flowers, then refrigerate for at least one hour before serving (this allows the frosting to set; however if you’re impatient like I am, feel free to dig straight in!).