Moist & delicious Chocolate Cupcakes (gluten free!)

I love chocolate. I’ve posted a few chocolate recipes like the Crazy One Dish Chocolate Cake and the Chocolate Irish Potato Cake, and I’ve posted some make-from-scratch gluten free recipes like the Vanilla Cupcakes and the all natural pink berry flavoured icing. I wanted to play around in the kitchen with some different gluten free ingredients and make a wonderfully chocolatey and moist cupcake that also wouldn’t be packed with sugar – I prefer to balance my cakes so there’s more chocolate flavour in the cake and then extra sweetness in the (optional) icing. Miss 2 loved these with all natural peppermint icing or the Chocolate Buttercream icing (dairy free).

Ingredients

Group 1

  • 1 cup hot water
  • 1 tsp instant coffee powder
  • 1/2 cup neutral vegetable oil (like Rice Bran oil)
  • 1 egg
  • 1 tsp vanilla
  • Generous pinch ground cinnamon

Group 2

Allergies: dairy free, soy free, gluten free, nut free.

Directions

  1. Preheat the oven to 180’C.
  2. Whisk together the ingredients in Group 1. This helps to aerate the mix. You can use a stick blender or I used the food processor (with a plastic mixing attachment, not a metal cutting blade!).
  3. Sift together the ingredients in Group 2.
  4. Mix the combined dry ingredients into the whisked liquid.
  5. Pour into cupcake cases (makes about a dozen). Bake at 180’c for approx. 25-30 mins or until cooked.
  6. Allow to cool before icing. (We liked combining these with an all natural peppermint icing!).

 

Icing 

The icings that I use don’t have any artificial colours, glycerin, additives etc.

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Candied Salted Caramel Pumpkin Seeds

Candied Salted Caramel Pumpkin Seeds

Candied Salted Caramel Pumpkin Seeds

I love this recipe! It’s a fantastic candied treat that’s great for parties and for holidays. If you have food allergies in the family, it’s also a great recipe to pass to grandparents who want to spoil the kids! It’s also ideal to take to kindergarten parties and pot lucks as it’s free of all major allergens!

Don’t be put off by the idea of pumpkin seeds – these are nothing like the raw ones that you get in salads. These are as different as corn is after it’s popped and are sweet, salty, and crunchy like M&Ms. They are dangerously addictive and are great eaten straight, sprinkled on fruit crumble, or on top of ice cream.

Ingredients

In the oven:

  • 2c pumpkin seeds
  • 2 1/2T sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • Pinch nutmeg
  • 3T water
  • Oil for roasting dish

Caramel sauce

  • 1 1/2T allergy-free spread (i.e. Nuttelex) / butter
  • 2 1/2T brown sugar
  • 1 1/2 tsp salt

Allergies: gluten free, dairy free, soy free, egg free, nut free.

Note: If nut allergies are not a concern,this recipe will also work well with peanuts, cashews, and almonds.

Directions

  1. Pre-heat oven to 180’C and lightly oil a baking dish (I used a silicon flan / pie dish).
  2. Mix all of the oven ingredients together and pour into the baking dish. Note: the water is important because it helps the spices to stick to the pumpkin seeds (and the seeds will absorb the water a little as they puff up during cooking).
  3. Bake the pumpkin seeds for 20-25 mins until golden and crunchy.
  4. Once the pumpkin seeds are cooked, mix the caramel sauce ingredients together in a pot. Cook for 1-2 minutes until the ingredients have melted and turned a deep golden brown.
  5. Mix the caramel sauce and pumpkin seeds together until well coated. Spread on a tray and allow to  cool.