It’s always a crazy time before you travel. Or maybe it’s not for everyone, but it certainly is in our home. I have a wonderful disease where I seem to be compelled to focus on the least important tasks that need completing. Examples this time were organising the bookcase, and making granola to eat on the plane… Great jobs, but perhaps should be looked at after things like actually packing.
The day before travelling is inevitably busy, and my ‘to do’ list this time was cray-zay! Zipping around to pick up and drop off last minute bits and bobs, whilst finishing off some last minute work projects was made super easy in the Ford EcoSport Titanium that I was lucky enough to borrow as part of the Kidspot Paint the Town Ford challenge – thank you very much! Awesomely practical and completely decked out technology connections to charge phone, power laptop, give me directions, fab!
And the main purpose for all this running about was of course to grab some final ingredients to make these awesome chocolate cupcakes for a gift! Another very important pre-flight activity… I love these cupcakes so much. They have a fantastic texture, and are a lovely sturdy base for any decorations. They use spelt flour as a base, which is lower in gluten than wheat, and more importantly, is more easily digested and is more nutrient rich. They are nut free, egg free and dairy free – hence the crowd pleasing. My next task is to make a gluten free version – to be continued…
Gluten Free, Dairy Free, Nut Free
1 cup (about 135g) wholemeal spelt flour
1 cup (about 125g) white spelt flour
1/2 cup (about 50g) raw cacao
2 tbs arrowroot
1 1/2 tsp baking powder
1/4 tsp fine sea salt