“Free-Free” Dark Chocolate Cupcakes
A friend is on a really, really strict "anti-inflammatory" diet. And she has a birthday. So what is a birthday girl to do when she can't have wheat (gluten is OK), eggs, milk, refined sugars, corn, potatoes, white rice (among other things)? Well, some would call it creative cooking. A calls them "DELICIOUS!"
OK, this is NOT gluten free -- spelt has gluten in it. Also, I didn’t put “organic” in front of everything, but feel free to go for the big Organic if you feel so led. This recipe is a riff on the Wheat Free Dark Chocolate Cupcake recipe found at http://blog.healthy-green-lifestyle.com.
Heat oven to 350°F. (Makes 12 cupcakes)
Dry Ingredients:
1 cup unsweetened cocoa powder
1 cup spelt flour
1/2 tsp. baking soda
1 tsp xantham gum (Bob’s Red Mill)
1/2 tsp. salt
Wet Ingredients:
2/3 cup agave
1/3 cup honey
1 cup soy milk + 1 T vinegar (mix and let sit for 5 minutes)
1 medium, over-ripe banana (mushed until no lumps are left)
3 Tb. olive oil (light-flavored)
2 tsp. vanilla extract
Directions:In a mixing bowl, mix the dry ingredients (cocoa powder through salt). In a different bowl, mix the wet ingredients (agave through vanilla).
Add the wet ingredients to the dry ingredients, and mix well with a wire whisk.
Pour batter into cupcake tins that have been lined with paper liners. I used these adorable “flower” cupcake liners from JoAnns.
Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the cupcake pan as soon as possible so they don’t get wet on the bottoms. Cool on a rack.
Topping
Thirty minutes before serving, heat a half a bag of frozen, organic raspberries with a few tablespoons of agave and a half tablespoon of arrowroot. Heat the mixture over medium-low heat until it thickened into a jelly texture. Remove raspberries from the heat, and add 1 tsp. vanilla extract, a few grains of salt, and a half-pint of fresh raspberries. Let the raspberry mixture cool slightly, then top cupcakes with it. Garnish with shavings of a chocolate bar (meeting all the crazy dietary restrictions you might be under…).
OK, this is NOT gluten free -- spelt has gluten in it. Also, I didn’t put “organic” in front of everything, but feel free to go for the big Organic if you feel so led. This recipe is a riff on the Wheat Free Dark Chocolate Cupcake recipe found at http://blog.healthy-green-lifestyle.com.
Heat oven to 350°F. (Makes 12 cupcakes)
Dry Ingredients:
1 cup unsweetened cocoa powder
1 cup spelt flour
1/2 tsp. baking soda
1 tsp xantham gum (Bob’s Red Mill)
1/2 tsp. salt
Wet Ingredients:
2/3 cup agave
1/3 cup honey
1 cup soy milk + 1 T vinegar (mix and let sit for 5 minutes)
1 medium, over-ripe banana (mushed until no lumps are left)
3 Tb. olive oil (light-flavored)
2 tsp. vanilla extract
Directions:In a mixing bowl, mix the dry ingredients (cocoa powder through salt). In a different bowl, mix the wet ingredients (agave through vanilla).
Add the wet ingredients to the dry ingredients, and mix well with a wire whisk.
Pour batter into cupcake tins that have been lined with paper liners. I used these adorable “flower” cupcake liners from JoAnns.
Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the cupcake pan as soon as possible so they don’t get wet on the bottoms. Cool on a rack.
Topping
Thirty minutes before serving, heat a half a bag of frozen, organic raspberries with a few tablespoons of agave and a half tablespoon of arrowroot. Heat the mixture over medium-low heat until it thickened into a jelly texture. Remove raspberries from the heat, and add 1 tsp. vanilla extract, a few grains of salt, and a half-pint of fresh raspberries. Let the raspberry mixture cool slightly, then top cupcakes with it. Garnish with shavings of a chocolate bar (meeting all the crazy dietary restrictions you might be under…).
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