Little tiny small sized cupcakes with slightly varied ingredients to make them fit for school. No nuts! Gluten free!! Chocolatey goodness ....
ingredients:
1/4 cup agave
1/2 cup bittersweet free trade organic chocolate morsels -- 70% or higher (100g)
3/4 cup coconut sugar
1/2 cup organic butter
1 1/2 cup boiling water
1 tbsp vanilla extract
4 tbsp ground chia seeds
1 tbsp ground vanilla bean
1 tsp sea salt
1 tsp ceylon cinnamon
1 tsp ceylon cinnamon
1/2 cup raw cacao
1/2 tsp baking soda
4 eggs
2 cups sunflower seed flour
directions:
preheat the oven to 345
1. pour boiling water over room temperature butter and chocolate morsels to melt them
2. when they are melted, add the agave and coconut sugar, followed by the apple cider vinegar
3. add the chia seeds, vanilla, sea salt, cinnamon, chili pepper, and black pepper
4. add the raw cacao
5. add the eggs and mix well
6. add the almond flour, and combine fully
7. add the baking soda
8. scoop the batter into prepared muffin cups
9. bake for approx 45 minutes, until the baby cakes feel firm and springy to the touch
remove the cakes from the oven and allow to cool before removing from the pan
makes 3 dozen small baby cakes -- bake at 345 for 40 minutes
If you are making these for yourself at home, you can get a little fancier and decorate with berries or whatever pleases you. For my son's school party, I kept it simple.
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