Wednesday, February 4, 2015

A mother~daughter team post

Valentine's Day is coming and that means yummy, sweet treats!  But if you have peeps in your home that need to be gluten free, dairy free, and egg free, then it poses a wee bit of a problem.

Elana Amsterdam's Gluten Free Cupcakes cookbook to the rescue!  Hannah and I were craving something sweet.  We've been wanting to try the flax seed egg substitute and figured since we were already using a gluten free, dairy free recipe, it would be a good one to try with since it would be the only substitution.  These were so good.  She frosted them with a chocolate frosting.

These are before the frosting, but still oh-so delicious.

I thought I'd share the recipe with you in case you need something for that special someone with a "special tummy". 

Almond Fudge Cupcakes

1 c. blanched almond flour
2 Tbsp. coconut flour
2 Tbsp. unsweetened cocoa powder
1/4 tsp. sea salt
1 tsp. baking soda
4 large eggs * {or substitute below, which is what Hannah used.}
1/2 c. agave nectar {or maple syrup, which is what Hannah used.}
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
1/2 c. dark chocolate chips
1/2 c. blanched sliced almonds

*Egg substitute -
 For each egg: Combine 1 Tbsp. ground flax seed + 3 Tbsp. boiling water and let sit for 10 minutes.}

I'll step aside and let Hannah share her instructions.

Place almond flour in a large mixing bowl. With a spatula smash out all of the almond chunks. When only tiny crumbs are left, add the coconut flour, cocoa powder, salt, and baking soda. Stir well, and make a well in the center of the bowl. Pour in maple syrup, and extracts. Meanwhile, in a separate bowl, place 2 Tbsp. ground flax seed meal, into 1/4 boiling hot water. (I let it sit for only 4 minutes, which seemed to be perfect, as it gave it a nice and thick egg-y consistency.) Add "Eggs", and stir well. Now add sliced almonds, and chocolate chips. (Even though it only calls for 1/2 C. it still looks like a lot, so you don't have to use the whole 1/2 c. if you are wanting less.) Stir well, making sure there are no "flour" clumps. Plop into prepared cupcake wrappers (wrappers sprayed with non-stick spray), and cook for 15-20 minutes @ 350. (The batter will look, and feel thick, like brownie batter, but  it is actually the perfect consistency, which you will see when they are baked.) And although, when done cooking, the tops of the cupcakes may look a little "lumpy," (not the perfectly raised cupcake) they are done. And are now ready to be topped with a yummy frosting like this one...which also helps hide your lumpy, dumpy cupcakes. :D
Makes: 12

Hannah's Chocolate Frosting
Heaping 1 c. chocolate chips
1/2 c. coconut oil
Pinch of salt
1 1/2-2 c. powdered sugar
Heaping 1/2 c. baking cocoa

Melt chocolate chips in a saucepan over low heat. Remove from heat and add coconut oil. Refrigerate for 3 minutes . Add salt. Add 1 cup of powdered sugar, and baking cocoa, and whip with an electric mixer. Keep adding powdered sugar for the acquired sweetness of your desire. Refrigerate 3 minutes more, and then freeze for 2-3 minutes. Just long enough for it to take form, yet not to harden. Frost cupcakes, and let them sit in the refrigerator, till ready to devour.   
Makes about:  3/4 cup.

Me again...
*Note - the original recipe called for shortening instead of coconut oil, but we didn't have shortening so Hannah used coconut oil instead.  If you did use shortening you would not need to put the frosting in the refrigerator or freezer.

AND my son, who claims, "If it's gluten free, it's not for me!" - said these were really good.

We hope you enjoy.

1 comment:


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