What is you issue?
Why have you selected your issue?
Why is this an important issue?
What is the facts, statistics and data for your issue?
Why is this issue a concern in Australia?
What is the background/history of the issue?
What are the solutions?
What are the benefits/ advantages/Disadvantages for stakeholders (consumers, farmers, restaurants, retailers, businesses etc)
Consider the issue from two different perspectives.
1/4 cup (30 g / 1 oz) Naked Chocolate or a quality cocoa ( I'm using organic cacao)
1/4 cup (35 g / 1 1/4 oz) coconut flour
1 1/2 teaspoons (7 g) gluten free baking powder (I'm using normal baking powder)
1/2 teaspoon ground cinnamon
Pinch of sea salt
1/4 cup ( 3 tablespoons) honey or organic maple syrup (choosing to use honey)
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste (choosing vanilla extract)
1/4 cup (60 ml / 2 oz) macadamia nut oil or melted coconut oil or butter (choosing coconut oil)
Combine the cocoa, coconut flour, baking powder, cinnamon and sea salt.
Add the eggs, honey, vanilla and oil.
Mix well until smooth and combined.
Spoon into a small 15 - 20 cm baking tin lined with baking paper – the smaller the tin the higher the cake… or alternatively spoon into 8 lined cup cake tins.
Bake the cake for 40 minutes or until cooked through. Bake smaller cupcakes for about 20 – 25 minutes. ( Making cupcakes)
Remove from the oven and allow to cool.
For the icing:
• 1 cup coconut cream
• ¼ cup coconut sugar
• 1/3 cup cocoa or cacao powder
• Small handful of dried rosebuds or edible flowers (optional) (I'm choosing to use cacao nibs and coconut to top my cupcakes)
Combine ingredients in a small bowl. Mix well using a spoon until smooth and creamy. If it is a little thick, add a little more coconut cream to reach right consistency.