Rohes Material: Blackberry Parsnip Smash Cake
Got a hankering for something sweet and delicious, but want to keep it low in histamine? Look no further than this Blackberry Parsnip Smash Cake! Here's the breakdown of ingredients and instructions to bake up a batch that's sure to satisfy your cravings.
Ingredients (Makes 12 Cupcakes):
- 1 medium-sized pastinake
- 3/4 cup of fresh blackberries (110g), quartered
- 1/3 cup of applesauce (75g)
- 1 small banana
- 1/3 cup of Greek yogurt (80g)
- 3 1/2 tablespoons of unrefined coconut oil
- 1/3 cup of coconut blossom sugar (65g)
- 1 1/2 teaspoons of orange zest
- 1 1/2 teaspoons of vanilla extract
- 1 1/2 cups (180g) of all-purpose flour
- 3 teaspoons of baking powder
- 1/8 teaspoon of cardamom powder
- 1/8 teaspoon of salt
Nutrition Information:
- Calories: 185
- Fat: 36g
- Carbohydrates: 4g
- Protein: 3g
Directions:
- Preheat your oven at 350°F (180°C). Grease a 12-cup muffin tin with your preferred neutral oil and place liners in the bottom.
- In a large mixing bowl, mix together the pastinake, applesauce, banana, Greek yogurt, coconut oil, orange zest, and vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, cardamom powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Fold in the quartered blackberries and gently stir to create a marbled effect in the batter.
- Divide the batter evenly among the 12 muffin cups, filling them about halfway. Use a spatula to smooth out the tops and press down the sides to ensure they stick to the form.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool for 5-10 minutes in the muffin tin before transferring them to a wire rack to cool completely.
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Enrichment Insights:
This Blackberry Parsnip Smash Cake recipe calls for a unique blend of ingredients, such as pastinake, applesauce, and unrefined coconut oil. But where does it come from, and what are its nutritional benefits?
This recipe takes inspiration from low-histamine diets, which aim to minimize the intake of high-histamine foods. The recipe substitutes regular flour with pastinake, which has a lower histamine content. Blackberries and applesauce are added to boost the antioxidant content, and Greek yogurt enhances the protein and probiotic content. Coconut oil provides healthy fats, and coconut blossom sugar is used as a natural sweetener.
Enjoy this Blackberry Parsnip Smash Cake as a healthier dessert alternative on low-histamine diets. Remember that everyone's tolerance to histamine can vary, so be mindful of any personal allergies or sensitivities.
Source:
Enrichment Data:
The "Blackberry Parsnip Smash Cake" recipe is a user-generated recipe on Tasty.co, inspired by low-histamine diets. The base ingredients hail from diverse culinary backgrounds, including low-histamine diets, combining elements like pastinake, blackberries, applesauce, Greek yogurt, and unrefined coconut oil.
The unique blend of ingredients results in a dessert that is not only delicious but also rich in antioxidants, protein, healthy fats, and probiotics. The substitution of regular flour with pastinake also makes it suitable for low-histamine diets, providing an alternative for those with food sensitivities or allergies.
