Ingredients
- ½ cup millet 105
- ½ cup buckwheat groats 100g
- 1 apple cored and cut into eights
- ½ cup unsweetened dried coconut 25g
- ½ cup 100% pure maple syrup 120 ml
- ½ cup cacao powder 30g
- ¾ cup mineral water 175 ml
- ½ cup walnuts 50
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Frosting
- ½ cup cooked sweet potato 110g
- ¼ cups walnuts 20g
- 3 dates pits taken out and simmered for at least 5 minutes in water
- ½ tablespoon 100% pure maple syrup
- ⅛ teaspoon cinnamon
Instructions
- Soak the millet and the buckwheat overnight or for an entire day.
- Preheat the oven to 350°F (175°C).
- Drain and rinse the grains and add them to the blender along with the apple, coconut, maple syrup, cacao powder, mineral water, and walnuts.
- Blend until totally smooth, about 3 minutes.
- Pour the batter into a mixing bowl, add the baking powder and the baking soda, and whisk just until incorporated.
- Line your muffin tin with liners and fill each one with batter.
- Bake for 35 minutes.
- While the cupcakes are baking, make the frosting.
- Place the cooked sweet potato, walnuts, dates, maple syrup, and cinnamon into the blender and blend until totally creamy and smooth, about 2 minutes.
- Put the frosting in the fridge until the cupcakes are out of the oven and totally cool.
- When the cupcakes are cool, spread a generous amount of frosting on each.