Christmas Clean Eating Recipe: Chestnut Cupcakes + Hangover Advice


Here is my last recipe before involves my current favourite wintry and chrismassy ingredient...chestnuts!  These are absolutely delightful little chestnutty cupcakes full of nuttiness and goodness. I use chestnuts in baking because they stick out from other culinary nuts due to the fact they have much less protein and fat. Their calorific content comes mainly from its carbohydrates. Chestnuts contain little fat and are gluten free, although they are naturally  starchy.

But before that, we need to have a little chat about stuff that goes on at Christmas ;-D
It can be hard and also a bore to restrict our alcohol intake, especially with all those fun Christmas parties and gatherings. So I wanted to suggest some hangover cures for the drinkers among us:-
  1. 1. When you wake up feeling worse for wear, grab a glass of fresh water. Alcohol causes dehydration, so you need to replace the lost hydration with plenty of H2O.
  2. 2. Try some milk thistle capsules capsules. Milk thistle helps to support the liver as it tries to process the alcohol.
  3. 3. Artichoke is another natural cure, like milk thistle, because it is believed to help the liver to detox your system and get rid of all of those toxins from the night before.
  4. 4. Eat crystallised ginger in ginger biscuits, or drink ginger tea.  This relieves nausea.
  5. 5. Add a couple of drops of peppermint oil to some olive oil and massage gently into your temples to relieve any headaches you may have.
So on to my delish chestnut cupcakes is the video:-

800g (1.9lbs) of boiled chestnuts, 1 large banana (or 2 small ones), 2 eggs, 3 tbsps of coconut oil, 2 tbsps of honey, 1 tbsp of sweetener, half a teaspoon of allspice, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, 1 teaspoon of bicarbonate of soda.

Method to the Madness

Firstly wash 1.9 pounds (800g) of chestnuts. Boil them in water for 30-40 minutes.

After you have let them cool down and they are still warm, cut each chestnut in half:

Scoop each chestnut out of its casing and separate the shelled chestnuts into a bowl.  When done, sift through all of the chestnuts in the bowl and peel any excess skin off:-

Add all of the shelled and skinned chestnuts to a food processor to create chestnut flour.  Add one teaspoon of cinnamon and one teaspoon of allspice. Switch the food processor on for around 3 minutes or until the chestnuts are fine.  You are now ready to add your wet ingredients; one teaspoon of vanilla extract, 2 eggs, 3 tbsps of coconut oil, 2 tbsps of honey, and the sweetener.

Blend together, then add one large banana, the bicarbonate of soda, and blend again:

Add the mixture to cupcake holders, or to a cupcake baking tray. I used a silicon baking tray:-

Bake in a pre-heated oven for 20-25 minutes at a temperature of 350F or 175C. Let them cool down and enjoy! Serve with bee pollen, blueberries or orange zest.

I hope you try this recipe out and enjoy it with the family.  It is really light, fluffy for Christmas!  So just to say thank you to everyone for your support over 2015, and thank you for subscribing to my youtube channel.  Here's to a Merry Christmas and a Happy New Year!  Feel free to check out  my Instagram page, my facebook page, my pinterest page and my twitter account.

1 comment:

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