Saturday, April 21, 2012

Choco-Beet Cupcakes

A month ago Matt and I started on an anti-inflammatory diet in the hope we’d be able to relieve his CFS symptoms nutritionally. The diet eliminates refined sugars of all kind. Much of the sugar’s we’ve been consuming come from root vegetables and fruit alone. I’ve decided to pick up the mixing bowl for the first time with this sugar restriction... what I came up with is a deliciously moist, healthy, gluten-free, lactose and casein-free, sugar-free recipe for chocolate cup cakes.

Nutritional content: Approx 130 calories per cupcake (with icing), they are good source of Vitamin A and very good source of anti-oxidant, Manganese with only 3 grams of sugar per cake.

For the Cake
6 tablespoons brown rice flour
1 tablespoon potato starch
1 tablespoon gluttonous rice flour (sweet rice)
1 teaspoon xanthium gum (optional, provides a better texture)
2 tablespoons of cocoa powder (unsweetened)
1 teaspoon aluminum free baking powder
1 teaspoon apple cider vinegar (or white vinegar)
1 teaspoon bicarbonate of soda (baking soda)
2 tablespoons organic ghee (clarified butter)
1½ tablespoon of walnut oil
1½ teaspoon of vanilla extract
2 tablespoons agave nectar (or honey)
10 drops liquid stevia
2 free range eggs
½ cup raw beets (finely grated or food processed)
½ cup of raw finely grated carrot (1 medium carrot)
¾ cup filtered water (or as needed)

Vegan Chocolate Icing
¾ cups of soy powder (available in natural/organic food stores)
2 tablespoons of cocoa powder (unsweetened)
2 tablespoons of coconut oil (or vegetable spread)
5 drops of stevia
1 tablespoon agave nectar
2 drops vanilla extract
Water as needed
A small handful of raw cocoa nibs to decorate (optional)

Notes about the ingredients: I use organic ingredients where possible. I feel this is a necessity for ghee and eggs as organic free range produce has better nutritional content  (i.e more omega-3 oils). Ghee is virtually lactose and casein free due to the milk solids being removed from the butter. It is a great alternative to butter for those with dairy allergies, if you cannot find ghee it is easy to make. The beets and carrots are required to provide sweetness and more importantly, structure in the cake where sugar is not present. Agave is a low glycemic index alternative fructose sweetener and is a common raw vegan substitute for sugar and honey. Stevia is a herb with very sweet tasting leaves. It's a natural, calorie-free sweetener which can be purchased in powdered or liquid form, we prefer the liquid in this kitchen!

Pre-heat the oven to 350°F, and ready the muffin tin with cupcake cases. Start by mixing the ghee and oil until well blended.  Stir in the stevia drops, agave and vanilla extract. Sift in the cocoa powder, add the processed beets, carrots, eggs and mix very well. Next, sift in the flours including the baking powder (reserve the baking soda for later). After combining, add the water slowly to create a more fluid batter. Lastly, in a separate bowl, pour the apple cider vinegar with the baking soda so that it fizzes up. Carefully fold this into the cake mix making sure not to stir too much. When ready, spoon the batter into the baking tin. Bake for 12 to 14 minutes. Leave out on wire racks to cool.

For the icing, mix the coconut oil well until smooth, add the vanilla extract, stevia and sifted cocoa powder mix in the soy powder and slowly add water until a desired consistency is reached. Use when cakes have cooled and finish with cocoa nibs.


No comments:

Post a Comment