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Flourless Chocolate Quinoa Cupcakes

Flourless Chocolate Quinoa Cupcakes
Time
40 minutes
Contributed by
Caroline Trickey
Serves
8 cupcakes
A gluten-free delicious chocolate cupcake - serve with walnut, date & coconut icing or raspberry chia jam!

  1. Heat oven to 170ºC and place paper liners into 8 out of a 12 hole muffin pan or 14 mini muffins.
  2. Place cooked quinoa, eggs, milk, fruit puree, oil, vanilla and rapadura sugar in the bowl of a food processor and process until smooth. (Thermomix speed 5 for 1 minute, stop wipe sides down then speed 8 for 30 seconds)
  3. Add cacao powder, baking powder and bicarb soda and process until combined. (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 2 seconds)
  4. Scoop mixture into prepared cupcake pans.
  5. Bake for 18-20 minutes if making larger muffins, or 10-12 minutes for mini muffins - or until when a skewer is inserted it comes out clean.
  6. Serve with Walnut, Date and Coconut Icing (below) or raspberry chia jam.
  7. Walnut, Date & Coconut Icing: Place everything in the bowl of the food processor and process until smooth. Makes enough to top 8 regular cakes, plus a little extra.
  8. Store in the fridge for up to 2 days.

SHORT DESCRIPTION

A gluten-free delicious chocolate cupcake - serve with walnut, date & coconut icing or raspberry chia jam!

DESCRIPTION

  1. Heat oven to 170ºC and place paper liners into 8 out of a 12 hole muffin pan or 14 mini muffins.
  2. Place cooked quinoa, eggs, milk, fruit puree, oil, vanilla and rapadura sugar in the bowl of a food processor and process until smooth. (Thermomix speed 5 for 1 minute, stop wipe sides down then speed 8 for 30 seconds)
  3. Add cacao powder, baking powder and bicarb soda and process until combined. (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 2 seconds)
  4. Scoop mixture into prepared cupcake pans.
  5. Bake for 18-20 minutes if making larger muffins, or 10-12 minutes for mini muffins - or until when a skewer is inserted it comes out clean.
  6. Serve with Walnut, Date and Coconut Icing (below) or raspberry chia jam.
  7. Walnut, Date & Coconut Icing: Place everything in the bowl of the food processor and process until smooth. Makes enough to top 8 regular cakes, plus a little extra.
  8. Store in the fridge for up to 2 days.

INGREDIENTS

Cupcakes:

1 cup cooked organic white quinoa
2 large eggs
2 tbsp plant-based milk (your choice)
2 tbsp apple or pear puree
¼ cup organic coconut oil, melted
1 tsp organic vanilla extract
½ cup organic rapadura sugar (75g)
⅓ cup + 1 tbsp organic raw cacao powder
¾ tsp baking powder
¼ teaspoon bicarb soda

Icing:

1/2 cup walnuts
4 organic medjool dates, pitted
1/3 tin organic coconut milk

Method

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  • Organic Rapadura Sugar 500g Organic Rapadura Sugar 500g

    Organic Rapadura Sugar 500g

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  • Australian Walnuts 175g Australian Walnuts 175g

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  • Organic White Quinoa 500g Organic White Quinoa 500g

    Organic White Quinoa 500g

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  • Baking Powder - Aluminium Free 300g Baking Powder - Aluminium Free 300g

    Baking Powder - Aluminium Free 300g

    $7.50
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  • Organic Cacao Powder 350g Organic Cacao Powder 350g

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  • Organic Virgin Coconut Oil 1L

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  • Organic Coconut Milk 400ml

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  • Organic Medjool Dates - Medium Premium 1KG Organic Medjool Dates - Medium Premium 1KG

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