We’re big believers in seasonal celebrations that double as learning and bonding moments here at Baybala—even better when said traditions involve something edible!
To herald in springtime Laurel Gallucci of Sweet Laurel Bakery shared an annual ritual at her house that we can’t wait to try: baking cupcakes and decorating them with edible flowers.
“I picked blooms with my little boys like Bachelor Buttons (also known as corn flowers), Rose Geranium, Chamomile, Nasturtiums and Borage to top off each treat,” Gallucci says. “The colors are divine.” The recipe follows below.
2 cups almond flour
1/2 teaspoon pink salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 tablespoons freshly ground flax seed (freshly ground chia works too) + 1/2 cup water
1/3 cup maple syrupOR to make Keto: 1/4 Lakanto Monkfruit Sweetener + 1/3 cup water
1/4 cup coconut oil (melted) or avocado oil
1 1/2 cups shredded carrots
1/2 cup chopped raisins
1/2 cup chopped walnuts
Yield: 9 muffins // Prep Time: 40 Minutes
Preheat your oven to 350.
Prepare muffin tin by lining with paper or parchment liners.
In a small bowl, mix the 3 tablespoons freshly ground flax or chia with 1/2 cup water, set aside.
Let it sit for about 10 minutes.
In another bowl, mix together the almond flour, pink salt, baking soda, cinnamon and ginger. Set aside.
In a large bowl, place the flax eggs, sweetener (maple or monk fruit) and oil. Mix together, then slowly mix in the almond flour mixture.
Fold in carrots, raisins and walnuts.
Scoop batter into prepared muffin tins.
Baked for about 30 minutes. Allow to cool then top with icing. Enjoy!
Classic Sweet Laurel Coconut Butter Glaze:
1 cup coconut butter
Juice of 1 lemon
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract 1/4 cup almond milk
In a pan over very low heat, melt the coconut butter. It can burn very easily, so watch it, and stir constantly.
Once the coconut butter is smooth and melted, remove from heat.
Allow to cool, then stir in the remaining ingredients.