This walnut cupcake recipe is a perfect choice for the holiday season: it combines the classic, Christmas flavor of walnuts with a modern, light form. Walnuts are especially recommended for those over 75, as the Omega-3 fatty acids they contain support the cleanliness of the arteries and brain function, so that you can continue to enjoy everyday life fresh and relaxed.<\/p>\n\n\n\n
Here is a quick and easy recipe to impress your family:<\/p>\n\n\n\n
Ingredients (for 12 pieces)
For the dough:<\/p>\n\n\n\n
150 g ground walnuts (a source of heart-healthy fats).
100 g spelt flour (or oatmeal for better digestion).
2 eggs.
3 tablespoons honey (from your favorite \u201cElixir of Life\u201d).
1 dl plant milk (or kefir for Darmreinigung).
1 teaspoon baking powder and a pinch of Himalayan salt.
Half a teaspoon cinnamon.
For the filling:<\/p>\n\n\n\n
4-5 tablespoons of blueberry puree (or apricot jam).
On top:<\/p>\n\n\n\n
The previously mentioned Festive Honey-Orange Cream (mascarpone, cream, orange zest).
Step-by-step preparation
Mixing: In a bowl, beat the eggs with the honey, then add the milk. Mix in the dry ingredients: ground walnuts, flour, cinnamon, salt and baking powder.
Baking: Pour the mixture into muffin paper-lined molds (about 3\/4 full). Bake at 180\u00b0C for 18-20 minutes. Let them cool completely.
Filling (The \u201cMaster Trick\u201d): Use a small spoon or apple corer to poke a hole in the center of the cookies (don\u2019t go all the way down!). Fill each hole with a teaspoon of cranberry puree.
Decoration: Press the orange cream on top. You can decorate the top with a quarter of a walnut.
Why you\u2019ll love this cake?
Speed: While the dough is baking, you can do your morning sit-ups or water the birds in the garden.
Health: The combination of walnuts and honey naturally nourishes the body. The fiber content of the cake helps with gentle bowel movements, so it doesn\u2019t feel heavy.
Eye protection: The cranberries in the filling and the orange peel used for decoration support eye health, as we discussed with the parsley drink.
Storage tip
These cupcakes are even tastier the next day because the walnut batter absorbs the moisture from the cream and jam. Store in a cool place (but not in a refrigerator with an icy back!).<\/p>\n\n\n\n
Before eating, drink a cup of lukewarm water with a little apple cider vinegar to prepare your digestion for the holiday treat!<\/p>\n\n\n\n
Want an idea on how to make \u201cWalnut-Apple Crumb Cookies\u201d from this recipe if you don\u2019t feel like messing around with muffin tins?<\/p>\n","protected":false},"excerpt":{"rendered":"
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