….when it’s a goodness cup, but more about that later…
Right now…are you ready to join the biggest bestest weekly blog party? Then come along to Fiesta Friday..
If you don’t know about Angie’s weekly Fiesta Friday over at The Novice Gardener, it’s a weekly blog party that kicks off every Friday and runs all the way through to the next Wednesday. Numerous fabulous bloggers don their best party glad drags and bring their favourite posts to the party (not necessarily food, it can be whatever you want to bring), they chat, they share, they mingle and it’s a great event every week, that just keeps getting bigger and better! So, do you fancy joining the fun?
The reason I ask in particular this week is because I am co hosting this week along with Stacey from the wonderfully named 10legsinthekitchen and would love to see you there.
For full details about getting involved click here (once you’ve read the rest of this post of course!!)
And for details about this weeks Fiesta Friday 16 click here and read on..
This week, I am bringing my foodbod goodness cups for you to enjoy with your favourite cup of tea. Having recently had success with making goodness bars in my new silicone mini loaf tray I remembered the little silicone cup cake cases that I have in the cupboard and thought I’d use them to create some little cups of joy.
I also decided to try making them differently and instead of putting unsulphured apricots in my little blender and chopping them up, I made them into a purée instead. I put apricots into a saucepan with enough water to more than cover them and brought the water to the boil and simmered it until the apricots plumped out and soaked up all of the water. I then put them all into the blender and whizzed the up into a paste.
I’m sure this could be used in all sorts of ways, especially in recipes requiring some kind of sweetener, I used it in my little cups of goodness..
For the first ones I made, I did my usual and just chucked ingredients into the blender without weighing and measuring them: I started with almonds, pistachios, sunflower seeds, raisins and cranberries, which I blended only briefly to keep some texture. I then put the apricot purée and coconut oil in a bowl and melted and mixed them together before adding it to the dry ingredients and mixing it all up together. I then spooned this mixture into the cupcake cases and put them into the freezer for 20-30 minutes. Nice!!!
The second batch I weighed and measured and took notes for you:
150g apricot purée
130g coconut oil
50g ground almonds
50g sunflower seeds
30g shredded coconut
20g slivered almonds
I melted the apricot purée and coconut oil together then added all of the other ingredients and stirred it all together so that it was really well blended then spooned the mixture into the rest of the cupcake cases. They all went into the freezer until they set and they were fab! As always, they need to be stored in the fridge 🙂
This is, therefore, my idea of a cupcake, perfect with a cup of tea in my Grandmothers crockery, whilst I get ready to sit down and read all of your posts…see you at Fiesta Friday…