‘Words are like ingredients; it only takes a few simple ones to sweeten someone’s day’
Mr B loves these cupcakes, as he can eat them as his breakfast. They are high in protein due to the double quinoa and almond flour. They are high in antioxidants due to the raw cacao, which also has calcium, iron and magnesium. I also sneak a whole zucchini into this recipe, which adds moisture, but you would never know it is there. They are good for breakfast or dessert and are certainly healthier than your typical bowl of cereal.
This was one of the recipes in my Quinoa series on Instagram. As well as the cupcakes I made Quinoa Salad, Quinoa Pancakes, Quinoa Chilli and Quinoa Fritters. All of which of course I will publish over time. If you are not on Instagram and want any of these recipes quicker, just contact me on [email protected]
Quinoa is an amazing substitute to grains. It was worshiped by the Aztecs due to its quality of being a complete protein, due to containing all essential amino acids, unusual in plant-based proteins. It is gluten free, has high fibre and a low Glycemic Index, so releases energy slowly into the body. It is a good source of calcium, magnesium and zinc. It acts as a prebiotic that feeds your micro flora (good bacteria). It comes in many colours and forms, including flour and cereal making it a highly versatile ingredient to use in recipes.
Ingredients
- 1 cup quinoa flour
- ½ cup almond flour
- ½ cup raw cacao
- 1 tsp. baking powder
- ½ tsp cardamom
- ¼ tsp. salt
- ½ cup melted, coconut oil
- ½ cup coconut sugar
- ½ cup almond milk (sweetened or unsweetened)
- 1 tsp. vanilla extract
- 1 cup shredded zucchini
- ½ cup vegan/carob chocolate chips, reserve a few for the top
- ¼ cup puffed quinoa
Method
- Preheat an oven to 400F and prepare a cupcake tray
- In a bowl mix the quinoa flour, almond flour, raw cacao, baking powder, cardamom and salt
- In a separate bowl, whisk together the sugar, milk, coconut oil and vanilla extract
- Add the wet to the dry ingredients and mix with a spoon
- The mixture will stiffen up but don’t add more milk at this point
- Grate the zucchini and squeeze out the excess water, add to the mixture
- Mix and the batter should loosen up, if it doesn’t add more almond milk, one tablespoon at a time
- Stir in the chocolate chips
- Spoon the batter into the cupcake sleeves and top with some puffed quinoa and extra chocolate chips
- Bake for around 20 minutes, or until you can insert a toothpick and it comes out clean
- Let cool before serving
