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.
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…
Crowd Pleasing Chocolate Cupcakes
Dairy Free, Nut Free, Egg 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
1/2 cup ripe, mashed banana (about 135g)
1/2 cup chocolate, roughly chopped (optional)
1 cup milk of your choice
1/2 cup maple syrup
6 tbs coconut oil, melted
1 tsp vanilla extract
1 tsp apple cider vinegar
Preheat oven to 175C / 347F.
In a large bowl, sift together the flours, cacao, arrowroot, baking powder and sea salt and whisk to combine.
In a separate bowl, mash the banana well with a fork, and add the maple syrup, milk, coconut oil, vanilla and apple cider vinegar, whisking to combine.
Add the wet mix to the dry mix,add the chocolate if using, and gently stir to get rid of any lumps that may have survived.
Divide into patty pans, and bake for around 20 minutes, or until a skewer comes out clean.