FEEL LIKE A LITTLE CHOCOLATE THERAPY ? Well here it is.Delicious one bowl chocolate cupcakes that take a few minutes to make with just a few basic healthy ingredients. The American Journal of Clinical Nutrition reports that cocoa which comes in the form of cocoa powder and dark chocolate can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. When choosing cocoa powder or chocolate to eat, make sure to choose the dark variety as it has a higher antioxidant content than milk chocolate. I’ve used almond meal in this recipe which makes these cupcakes deliciously moist with a lovely crumb and the macadamia nut oil adds a lovely sweetness and full of good heart healthy mono-unsturated fats. You can also use olive oil, extra virgin coconut oil or almond oil in place of macadamia nut oil if you prefer. These cupcakes keep well for about 5 days and can be eaten warm or at room temperature. I love these topped with smashed berry sauce or topped with my home made chocolate and macadamia nut nutella.
1 ½ cups (150g) almond meal
¼ cup (21 g) unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range/ organic eggs
1 teaspoon vanilla extract
60 ml (1/4 cup) macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil
60 ml milk (¼ cup) your choice of dairy, almond or soy
2 tablespoons honey or rice malt syrup
¼ cup (21 g) unsweetened good quality cocoa powder
1 teaspoon gluten free baking powder
2 free range/ organic eggs
1 teaspoon vanilla extract
60 ml (1/4 cup) macadamia nut oil, light olive oil, avocado oil or cold pressed coconut oil
60 ml milk (¼ cup) your choice of dairy, almond or soy
2 tablespoons honey or rice malt syrup
Preheat oven to 160 C – fan forced. 180 C no fan.
Combine almond meal, cocoa powder and baking powder.
Add the eggs, oil, milk and honey then mix well to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or raspberry sauce.
Add the eggs, oil, milk and honey then mix well to form a smooth batter.
Spoon into 12 small individual cupcake tins.
Bake for 25 minutes until puffed and cooked through.
Serve alone or topped with chocolate frosting or raspberry sauce.
Nutrition per cupcake:
Protein: 4.3 g
Total fat: 13 g
Saturated: 1.6 g
Carbs: 5.4 g
kilojoules: 645
Calories: 154
Total fat: 13 g
Saturated: 1.6 g
Carbs: 5.4 g
kilojoules: 645
Calories: 154
NOTE: For nut free cupcakes so that the kids can take them to school. Substitute almond meal for 1/4 cup coconut flour, increase eggs to 4 in place of 2 and add another tablespoon honey. You can also throw in a little vanilla bean paste which give the cupcakes a lovely sweet flavour. Bake as the instructions then enjoy. You can get coconut flour from most health food stores.
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