Things are getting nutty around here!Actually, who am I kidding… they already were! Things have been a little crazy around here lately, and I’ll share what’s been going on in a later post. However, it is the reason I’ve been posting less often. I hate it, and hopefully it will change soon, but for right now I’m doing the best I can!
But jokes aside, I have some really fun nut butter recipes coming up for you, starting with today’s cupcakes! I recently attended the NY Veg Food Fest with Nuttzo and created a couple of recipes using their products. I really love their nut butters – they are sugar , oil and gmo free, and made with a blend of 7 nuts and seeds. (Nope, I wasn’t paid for this post or my recipes, I really just believe that this is a delicious and healthy product. I was given nut butters to create the recipes with though!)
So obviously, being the sweets addict that I am, I had to make some sort of dessert! I wanted to do something a little different (Chocolate nut butter dessert? Been there, eaten that). And I figured, who doesn’t love nut butter on their bananas? And so these cupcakes were born! The cupcakes have tons of banana flavor – and the nut butter frosting is light – but still rich tasting.
The NY Veg Food Fest was tons of fun. I printed up over 100 recipes cards – enough for what I thought was 2 days – and they were gone in 3 hours! And by day two, Nuttzo had sold out of their whole supply. It was so great seeing so many people in one place committed to healthy eating.
Plus, I got to walk around and check out what some other brands had going on. It was amazing! I discovered a lot of delicious food, and I definitely will be doing a round up of my favorite products from the show later this week. If I had to pick one theme? Lot’s of vegan cheese – which was awesome to see. Whether you are lactose intolerant, giving up dairy, or vegan, there are tons of dairy-free cheeses coming out! Everything from cheeze spreads, soft French style cheezes, and aged hard cheezes, they were actually delicious. Even Joe – who loves cheese and could not be more adverse to the idea of “cheeze” though they tasted good! I brought several home for him to taste – he was supposed to come to the show (to take pictures of me in all my food fest glory!) but he had to work. Sad face.But back to these cupcakes – they are dairy, egg and oil free – without sacrificing flavor or moistness! (I hate that word, don’t you?) Plus, in the cupcakes themselves there is only 1/3 cup of agave nectar! That comes out to less than a 1/4 of a tablespoon of sugar per cupcake! The frosting adds a bit more – but total it comes out to just one tablespoon of sugar per cupcake. Think about how much more sugar you would consume in regular cupcake!
Considering my love of sugar, this keeps how much I eat of it in check. Because yes, of the cupcakes I had left (after I brought some into the office) I’ve been eating one a day. And not exercising. We aren’t going to talk about the repercussions of that right now. Some times a girl is just going through a hard time and needs a cupcake. Or two. Every day. And that’s just the way it is. Some of you can relate, right? At least I’m eating really healthy cupcakes!Tomorrow I’ll post another delicious recipe I made using Nutzo’s nut butters – the chocolate flavor. In a breakfast recipe! Oh yeah, like I said, things are getting nutty!
For more cupcake fun and behind the scenes pictures (like of the NYC Veg Food Show I attended, recipes I’m working on and random ski pictures), be sure to join other readers on the recently updated! Facebook, Twitter, Instagram and Pinterest as we chat about all things food and fun (and check out ideas and behind the scenes photos I don’t share anywhere else!).
- For The Cupcakes
- 1 1/4 cups Whole Wheat Pastry Flour (all purpose white works fine too)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 3 large ripe Bananas, pureed
- 1/2 cup Soy or Almond Milk
- 2 tablespoons Lemon Juice
- 1/3 cup Agave Nectar
- 1/2 cup Apple Sauce
- For the Nut Butter Frosting
- 1 can full fat Coconut Milk
- 1/2 cup Powdered Sugar
- 1/4 cup + 1 tablespoon Creamy Nutzo (Regular or Peanut-Free blend)
- 1/4 cup Peanuts, chopped (optional)
- For The Cupcakes
- Preheat oven to 350°
- Mix milk and lemon juice and let sit for several minutes.
- Mix all dry ingredients in a large bowl, add wet ingredients and mix until well blended.
- Cook for 22 minutes, or until cooked through.
- Remove from baking pan and let cool. Makes 12 cupcakes.
- For Frosting
- Chill coconut milk for several hours or overnight.
- Remove cream from from can and whip until fluffy.
- Add powdered sugar and Nutzo and whip until smooth.
- Chill for about 20 minutes before frosting cooled cakes.
- Top with chopped peanuts if desired.