Who wouldn't want a cupcake for breakfast? This healthy recipe is the closest thing to indulging in cake minus the expected sugar crash an hour later. The best part about these cupcakes is that they use edible flowers from one of the best farm stands, Windfall Farms, as "sprinkles." This recipe was developed for The Chalkboard Magazine, one of my favorite lifestyle and wellness blogs. Hope you ENJOY!
A jewel box of a farm located in Montgomery, NY, Windfall Farms focuses on micro-greens, salads and specialty seasonal produce like edible flowers. Their philosophy is to sell poison-free food, free of pesticides, herbicides, insecticides and chemical fertilizers that are unfortunately commonly used in conventionally grown produce. The higher standards used for Windfall’s farming practices is one of the reasons the quality of this farm stand is widely known among some of the best restaurants in New York City.
On the greenmarket days, I make sure to head over to Windfall’s stand early so I can grab edible flowers before they sell out. Edible flowers are not only versatile but nutritious, with most of them containing potassium, phytonutrients, and vitamin C. I like to use these flowers to decorate desserts, freeze into ice cubes for summer cocktails, add to salads or layer into a sandwich for an unexpected element.
You can find Windfall Farms in New York City at the Union Square Farmers Market ( union square west and 16th street ) on Wednesday and Saturday from 8:00am until they are sold out or every Sunday at the 79th Street greenmarket ( Columbus Avenue between 78th and 79th streets ) from 9am until sold out.
GLUTEN FREE BANANA & PEANUT BUTTER "BREAKFAST CUPCAKES" WITH HONEY YOGURT FROSTING // serves 10
prep time: 10 minutes // cook time: 12 - 15 minutes
- 1/2 cup smooth peanut butter ( or almond butter )
- 2 ripe bananas
- 1 egg
- 2 tbsp. honey
- 1/2 tsp. cinnamon
- 1/2 cup gluten free flower
- 1/4 cup almond flour / meal
- 2 tbsp. ground flaxseeds
- 2 tbsp. hemp seeds
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 cup unsweetened coconut flakes
- 1/4 cup almond milk
Pre-heat over to 375'
Put all of the ingredients listed above into a blender.
Blend until smooth, scraping down the sides of the blender as needed.
Fill cupcake liners about 3/4 of the way to the top.
Cook for 12 -15 minutes or until a knife comes out smooth when inserted into the center of the cupcake.
YOGURT HONEY FROSTING INGREDIENTS:
- 1 1/2 cups organic greek yogurt
- 1 tbsp. of honey
- edible flowers ( optional )
In a small bowl, stir the honey and yogurt until blended.
Transfer the yogurt mixture into a ziploc bag.
Cut a small triangle off one of the corners of the bag.
Frost the top of the cupcakes by starting at the outside edge of the cupcake and working your way towards the center, in a circular pattern.
Decorate the frosted cupcakes with the edible flowers.
- You can add more honey if you want a sweeter frosting.
- A Vitamix blender works the best especially if you are using whole flaxseeds.