A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful to eat. Enjoy them as they come, or top with vanilla bean mascarpone. Serves: 12
⅓ cup natural or coconut yoghurt
⅓ cup melted coconut oil
¾ cup coconut sugar
2 free-range eggs, beaten
½ cup grated apple
½ cup grated courgette
zest of 1 orange
½ cups spelt flour, or all-purpose gluten-free flour
1 teaspoon baking soda
1 teaspoon apple cider vinegar
¼ teaspoon sea salt
Preheat the oven to 160°C, and lightly grease a 12-hole mini loaf tin or muffin tin.
In a large bowl, whisk together the yoghurt, coconut oil and coconut sugar. Fold in the remaining ingredients, and mix until well combined.
Divide the mixture amongst the prepared tins. Bake in the oven for 20–25 minutes, or until a skewer comes out clean when inserted into the middle of each loaf.
Allow to cool for five minutes in the tins, and then carefully turn out onto a cooling rack.
Will keep in an airtight container for up to three days.
Homemade is local creative talent, Eleanor Ozich’s latest book. In it she shares her eco-conscious and inventive recipes for daily household goods like cleaners, air fresheners, balms and candles.