Coconut Cashew Cupcakes with Lilac Blossoms
serves 2 ~ $1.98 per serving
ingredients
- cashew cream
- 1/2 cup cashews ($1.00)
- 1 tablespoon agave ($.20)
- 1/2 teaspoon salt
- 1/4 cup water
- cupcakes
- 1/2 cup cashews ($1.00)
- 1/2 cup raisins ($.75)
- 1/2 cup mature coconut (flaked or chunks) ($1.00)
- coconut flakes
- lilac blossoms
directions
Lilacs have always been my
favorite flower, and while some think they’re overpowering, I LOVE how
they smell. I bring arm loads in, in the spring. I even planned my
wedding for when the lilacs are in bloom here. So, I was thrilled to
discover my favorite flower is edible. And they taste just a bit like
they smell.
favorite flower, and while some think they’re overpowering, I LOVE how
they smell. I bring arm loads in, in the spring. I even planned my
wedding for when the lilacs are in bloom here. So, I was thrilled to
discover my favorite flower is edible. And they taste just a bit like
they smell.
When using edible flowers, make
sure you know what you’re picking and that it’s nontoxic. Also make sure
they haven’t been exposed to any contaminants, such as pesticides, etc.
sure you know what you’re picking and that it’s nontoxic. Also make sure
they haven’t been exposed to any contaminants, such as pesticides, etc.
First, make the cashew cream. In a
small bullet type blender, puree the cashews, agave, salt, and water
until very smooth and creamy. This can take several minutes. Cover and
store in the refrigerator until needed.
small bullet type blender, puree the cashews, agave, salt, and water
until very smooth and creamy. This can take several minutes. Cover and
store in the refrigerator until needed.
For the cupcakes, in a food
processor fitted with an “S” blade, process the cashews, raisins, and
coconut until the mixture starts to stick together. Put about a 1/4 cup
of the mix into cupcake liners, and press into shape.
processor fitted with an “S” blade, process the cashews, raisins, and
coconut until the mixture starts to stick together. Put about a 1/4 cup
of the mix into cupcake liners, and press into shape.
Spoon a small amount of cashew cream over the top, add a mound of coconut flakes, and garnish with individual lilac blooms.
nutritional information: calories: 368 fat: 22 gr carbs: 47 gr protein: 13 gr
That almost looks too good to eat! But I definitely would.
I don't have any lilacs and I don't want to buy any because they probably won't be organically grown. But I'll try this with roses.
I think rose petals would be lovely, Claudia!
So pretty, sounds yummy.. gonna give it a go.
Thank you for sharing.((:
Let me know how they turn out, Gina!
Your foods are amazing and pretty! yum!
So beautiful! Perfect for a birthday or wedding celebration.
Wow this is so lovely. I would like to serve this on b,day party 🙂