Chocolate Cupcakes

So this is my standby when we are going to someone else’s birthday party (I hate to see my girl have to watch others eat birthday cake and not have any to eat herself).  This recipe is quick, easy, and doesn’t make too much.

Chocolate Cupcakes

132g all-purpose grain-free flour mix

½ cup beet sugar

3 Tbsp cocoa

½ tsp baking soda

¼ tsp crm of tartar

¼ tsp salt

¼ tsp xanthan gum

2/3 cup water (lukewarm)

1 egg

½ tsp cider vinegar

¼ cup canola oil

½ tsp vanilla

Separate egg and beat white until stiff.  Combine dry ingredients in large mixing bowl.  Add water, egg yolk, vinegar, oil, and vanilla.  Beat on high with electric mixer for 3 ½ minutes.  Fold in egg whites.  Fill 10 muffin cups and bake at 350oF for 23 minutes.

For frosting such a small number of cupcakes, I usually just melt a bit of coconut oil and pure almond butter then mix in some powdered sugar and cocoa powder.  Once it cools, it spreads well.


Loaf Bread

As much as I love my sandwich buns, sometimes I like to have a loaf of bread to serve with dinner.  This makes are large loaf, so there is usually leftover bread you can use to make French Toast, grilled cheese sandwiches, bread crumbs, or whatever strikes your fancy!


Loaf Bread

192 g potato starch

120 g tapioca flour

120 g buckwheat flour

29 g soy flour

2 tsp xanthan gum

¾ tsp salt

1 tsp cream of tartar

½ tsp baking soda

2 tsp yeast, rapid rise

2 eggs (room temp)

2 tsp cider vinegar

246 g warm (~110oF) water

63 g honey


Combine dry ingredients (except yeast), set aside.  Grease a 1 ½ lb loaf pan and dust with buckwheat flour.  Add eggs and vinegar to Ninja, blend until homogenous.  Combine honey and water and add to Ninja.  Add yeast to dry ingredients, mix well then add dry ingredients to Ninja.  Pulse 3-4 times then scrape down sides of bowl.  Blend for 25 seconds.  Scoop dough into prepared loaf pan and smooth the top.  Let rise in a warm place until dough nearly reaches the top of the pan.  Bake at 350 oF for 10 minutes, then cover loosely with foil and bake 50-60 until done.  Loaf will sound slightly hollow when tapped if it is done. Remove pan from oven and place on cooling rack.  Leave the bread in the pan (to keep it from collapsing inward on the sides) and cover with plastic wrap as soon as the pan is cool enough to not melt the plastic wrap.  Let cool for at least 30 minutes before slicing, but for best results let the bread cool completely in the pan.


Note:  If you do not have a Ninja, you can use a regular food processor but you will have to mix it for a bit longer than the directions for the Ninja.