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Thursday, August 25, 2016

coconut chocolate chip cupcakes

Ingredients

  • Servings: 12
  • 3/4 cup gluten-free all purpose baking flour, like bell® brand
  • 1/4 cup coconut flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chia seeds (mixed with water)*
  • 2/3 cup water
  • 1 1/3 cups so delicious® dairy free vanilla coconut milk
  • 1/2 cup coconut oil, warmed to liquefy
  • 1/4 cup agave nectar
  • 1 teaspoon apple vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat the oven to 350 degrees.
  • sift together the dry ingredients (gf flour through salt) and set aside.
  • make the chia seed mixture and set aside.*
  • mix all remaining liquid ingredients together (water through vanilla extract).
  • pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
  • allow batter to rest for 15 minutes.
  • place the cupcake liners into a muffin tin.
  • scoop the batter into each of the liners.
  • bake for 15 to 20 minutes.

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