Healthy Mini Cupcakes (GF) (V)

Here is a quick and delicious recipe ready for the holidays. What you need: (Made 24 mini cupcakes) 

  • Blend of gluten free flours (tapioca, brown rice, sorghum)
  • Himalayan salt, vanilla, cinnamon, nutmeg
  • Flax or chia egg
  • Coconut butter, plant milk
  • Maple syrup / apple sauce
  • Chocolate chips (I used enjoy life's brand)
  • Plain walnuts

Toppings:

  • Plain cashews (soaked 1-2 hours is better)
  • Sweet potato powder / organic food colouring
  • Plant milk

What to do: 

  • Heat the oven to 180°C
  • Melt a tablespoon of vegan butter
  • Crush the walnuts
  • Add all of the dry ingredients with the wet ingredients and mix by hand, make sure the constistency is sticky and thick
  • Place mixture into mould (silicone will stick less)
  • Bake each tray for 12 minutes and let it cool and set inside the oven

Topping 

  • Add cashews into a blender with nut milk & pinch of salt
  • Blend into a thick paste
  • *if unsweetened nut milk is used then add in some vanilla
  • Add in pure dehydrated Japanese sweet potato powder / organic food colouring (store bought) and fold in.
  • Using a piping bag add the mixture inside - top the cupcakes in any design you wish.

  

That's all friends 

Coconutandwhat

Healthy Cashew Cream Sauce feat. Superfood Lab

Healthy Cashew Cream Sauce feat. Superfood Lab

My Raw Vegan chocolate Mousse 

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