Classic Vegan Cupcakes With Coconut Yoghurt Drizzle
I like things that are small, cheerful and healthy! And, I have to say that these gorgeous, petite sized vegan cupcakes were just the right healthy treat today. For the picture, I drizzled with some coconut yoghurt, but you can also lather in some maple syrup and sprinkle with some coconut. Yum! BB xxxx
½ cup buckwheat, ½ cup rice flour, ¼ cup tapioca flour, ½ cup almond flour (combined)
3/4 gluten-free baking powder
¼ teaspoon sea salt
½ cup high quality extra-virgin organic olive oil
¼ cup organic Lucuma powder
¼ cup organic maple syrup
2 tsp. organic pure vanilla
3 chia seed "eggs" = mix 3 tablespoon of organic chia seeds in a small bowl with ½ cup of warm spring or filtered water, wait for a few minutes, and use in the mix}
½ cup organic almond milk
zest of 1 organic lemon
The Bondi Baker Method
Step 1- Turn oven on to 170 degrees. Using a muffin pan, add unbleached muffin liners to each or grease with oil.
Step 2- In a medium bowl, mix the flours, baking powder, salt and lucuma powder with a whisk. In a large bowl, mix the oil, chia eggs, maple syrup and vanilla until fully blended, then add the rice milk and mix well.
Step 3- Add the dry ingredients to the liquid ingredient bowl, and the lemon zest, and mix with a rubber spatula until fully combined, but don’t overmix.
Step 4- Evenly distribute the batter into the muffin (lined) pan. Bake at 170 degrees for 20-25 minutes, or until golden on top. Remove from oven and let cool for a few minutes, then transfer to a cooling rack until fully cool. Then, drizzle with coconut yoghurt or some yummy maple syrup.