It can be so challenging to stay steadfast when embarking on a “free” (gluten-, dairy-, or nut-) diet. While main courses and savory foods in general are easy to find or make, sweets and treats are my undoing. While they are no doubt healthier, they’re almost always lacking in flavor, texture, and overall satisfaction.
Eating a mostly paleo diet these days, I’m further frustrated by the array of expensive “one-off” alternative flours I’ve amassed in my pantry … almond flour, chickpea flour, and coconut flour. They serve a purpose to be sure, but I knew there had to be a way around relying on them time and time again.
Then I realized that the Passover desserts and baked goods that I’ve been making for years would be the perfect place to start.
All Passover baking is flourless and much of it is dairy-free too, which (with a little tweaking) lends itself perfectly for a paleo diet. I started with one of my favorite chocolate cake recipes and turned out with this delicious batch of cupcakes!
Only four simple ingredients results in these light yet fudgy cupcakes, with a tender, melt-in-your-mouth texture that you’re going to love. The frosting comes from my journey in vegan baking, which I’ve been doing for my daughter for the past few years. It’s a riff on a classic ganache, substituting almond milk for heavy cream and whips up into a rich, beautiful frosting that’s perfect for piping atop cupcakes.
Grain-free, dairy-free, and decadent? I call that a win-win!
Paleo Chocolate Cupcakes with Ganache Frosting
Makes: 12 cupcakesIngredients
Cupcakes:- 1/4 cup coconut oil
- 1/2 cup dairy-free chocolate chips or chopped chocolate
- 3 eggs, separated and at room temperature
- 4 tablespoons plus 1 tablespoon honey or other natural sweetener
Ganache Frosting:
- 1 cup dairy-free chocolate chips or chopped chocolate
- 1 cup almond milk (or any dairy-free milk)
- 1/2 cup coconut oil
- Chocolate chips for decorating (optional)
Directions
1. Preheat the oven to 350 F, then line a muffin tin with paper liners and set aside.
2. Melt the coconut oil and chocolate together in a small pan, then transfer to a large bowl and let cool slightly.
3. Beat the egg yolks and 4 tablespoons honey until light and thick, then fold into the chocolate mixture and clean out the mixing bowl.
4. Beat the whites and 1 tablespoon of honey until stiff peaks form, fold into the chocolate mixture in 3 additions. Scoop batter evenly into the prepared muffin tin and bake for 18-20 minutes. Transfer cupcakes to a wire rack to cool completely (cupcakes will crack and settle slightly).
5. Prepare the frosting: Place the chocolate in a medium bowl; set aside. Heat the almond milk and coconut oil in a small saucepan until hot. Immediately pour over the chocolate and let sit for 5 minutes.
6. Whisk until smooth and well blended. Refrigerate for at least 2 hours.
7. Use an electric mixer to beat to a frosting-like consistency; pipe atop the cupcakes. Top each cupcake with a chocolate chip, if desired.
Source: Babble.com
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