I love sugar, but its not good for the body. I try to avoid it as much as possible. This was a whole lot easier before Eby. She is sensitive to honey, maple syrup, and palm sugar, my three go to sweeteners. So, in avoiding Eby’s trigger foods, I introduced rapadura and sucanat into my pantry. These are natural unrefined sugars, so they contain some vitamins and nutrients that white sugar doesn’t.
I basically had to relearn baking all over again since Eby was born.
Here is the recipe I developed for Eby’s birthday cake and cupcakes:
2 cups cooked red lentils
1/4 cup applesauce
1 1/2 cup rapadura or sucanat
pinch of salt
tsp of baking soda
6 egg yolks ( I tried whole eggs and it was too moist)
Put all the ingredients in the blender and blend until smooth. Pour into cake pan or muffin papers in a muffin pan. Bake at 350 till done. The tops will look brown before done. Make sure the inside is no longer wet using a toothpick.
rapadura (blend in blender and sift so it isn’t grainy)
red beet juice to color (optional)
Mix together with a hand mixer or stand mixer till you get desired texture and sweetness.
Everyone who tried the cupcakes loved them! And they DON’T taste like lentils. In my opinion, they taste like whoopie pies (They are a Lancaster County staple.). These are great for those with or without food sensitivities!