Wednesday, January 28, 2009
Impossibly Delicious Gluten Free/ Vegan Cupcakes
Impossibly Delicious Gluten Free- Vegan Cupcakes
Adapted from a recipe found in Vegan Cupcakes Take Over the World
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup almond flour (grind almonds in blender to flour consistency)
1/2 cup brown rice flour
1/2 cup sorghum flour
1 cup rice milk
1/3 cup grape seed oil
1/2 cup raw cane sugar or Sucanant
3 teaspoons lemon extract
1/4 cup tapioca flour
2 Tablespoons ground flax seed
In one bowl, mix together the salt, baking soda, baking powder, sorghum flour, rice flour and almond flour. In another bowl, mix together rice milk, oil, sugar, and lemon extract. Add the tapioca flour and ground flax seed to the bowl with the liquid ingredients and blend well until the mixture is fluffy and starts to come together, then add the rest of the dry ingredients.
Spoon the batter into tiny muffin liner lined muffin tins and fill them about 3/4 of the way full. Bake for about 20 minutes, or until the tops spring back when you press them.
Make a little gluten free-vegan icing to top the cupcakes, or eat them just as they are. They are delicious.
*Note about making icing. Powdered sugar can contain unlabeled gluten. Icing is traditionally made with a lot of processed fat, or highly processed cream cheese substitutes. I don't use either anymore so I don't have an icing recipe to give you. If you come up with one that isn't high in processed sugar, fat and other non-nutritious items, be sure to let me know.