Sunday, May 28, 2017

Chocolate-Infused Cupcakes - Gluten Free 2017

I love chocolate cupcakes/muffins.  Mine always are muffins, because I like the heavier ones. Light and airy isn’t for me.

I am looking at the ingredients I use more now than before, because I need to limit carbs.  But I am not giving sweets up entirely, so I will make the best ones that I can. Although the coloring is different, but the chocolate taste is definitely noticed.

SCHARFFEN BERGER  70%  to 82% Cacao Baking bars for baking are my preference over  chips. It’s that intense chocolate taste that I love.

A time saver is to mix brown sugar with regular cane and coconut sugar in equal parts to keep either from clumping.  It actually eliminates the need to measure when making cookies or cupcakes.



Chocolate-Infused Cupcakes - Gluten Free 2017

Dry Ingredients
1/4 cup natural almond flour
1/4 cup blanched almond meal/flour
1/4 cup cornstarch
1/4 cup Quinoa  flour
1/4 cup powdered milk
1 tsp xanthan gum
3/4 tsp baking powder (aluminum free)
1/4 tsp baking soda
1/4 tsp ginger
1/4 tsp cinnamon
1/2 tsp Authentic Foods Vanilla Powder
2 oz. shaved, chopped finely, Scharffen Berger chocolate


Wet Ingredients
5 tbsp butter with canola oil
2 tbsp Pyure stevia  (granulated)
1/4 cup sugar mix(equal parts brown, white and coconut)
2 large  eggs
1/4 cup water


Add In
1/4 cup mini chocolate chips, optional

Procedures

1. Whisk all of the Dry Ingredients together, set aside

2. Preheat oven to 350°F. Line  muffin cups with paper liners.

3. Beat  egg, butter and sweeteners in a medium-sized mixing bowl with an electric mixer on medium speed until combined. Beat in Dry Ingredients until well combined.

4. Fold in chocolate chips. Divide the batter among the prepared cups (they will be full).

5. Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Transfer to a wire rack and let cool completely.
 
Servings: 8

Nutrition (per serving): 261 calories, 16.1g total fat, 7.9g monounsaturated fat, 3.4g polyunsaturated fat, 4.3g saturated fat, 47.1mg cholesterol, 117.6mg sodium, 42.5mg potassium, <1mg iron, 49.1mg calcium, <1g glutamic acid, <1g lysine, 7.2mcg folate, 22.6g carbohydrates, 3.2g fiber, 19.4g net carbohydrates, 12.6g sugar, 5.9g protein, 3.3mg caffeine.

  © www.retiredwithnoregrets.blogspot.com/
 

Sunday, May 7, 2017

Vegan Gluten Free Avocado Brownie

Today I am attempting vegan gluten free..
Today was a bit stressful, so I need chocolate.  What's better than a brownie?
It's a DIY, mix as I go recipe

 

Vegan Gluten Free Avocado Brownie

 

 
 

Ingredients
Dry Ingredients

1/4 cup quinoa flour
1 tbsp banana flour
1/8 tsp salt
1/2 tsp baking powder
1/4 cup cocoa

Wet Ingredients

2 tsp oil (used hemp) not advised, slightly strong)
90 grams, ripe avocado, mashed completely (1/2 large)
3 tbsp Coconut Nectar (coconut syrup)
4 tbsp coconut sugar
 

Add-in / Topping

1/3 cup Ghirardelli Mini Chocolate Chips

Procedures

Preheat the oven to 350 degrees F.
Spray a 4-inch   baking pan with oil spray.
Whisk the Dry Ingredients together in a mixing bowl.
Mash the avocado, and mix in the other Wet Ingredients until smooth. 
Scrape the batter into the baking pan
Stir in the chips or top and press into the batter
 Bake for 20 minutes, until the batter has set in the middle. Allow to cool.  Cut into 6 pieces
 

Servings: 6

Nutrition (as prepared): 170 calories, 7.1g total fat, 0mg cholesterol, 88.6mg sodium, 89.9mg potassium, 1.7mg iron, 30.2mg calcium, 13.4mcg folate, 27.1g carbohydrates, 4g fiber, 23.1g net carbohydrates, 18.4g sugar, 2.2g protein, 5.3mg caffeine.
 

 
  © 2017 www.retiredwithnoregrets.blogspot.com/