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1 Tbsp apple cider vinegar 1 Cup almond milk (or a non-dairy milk of your choice) 1 C tapioca starch 1/2 C quinoa flour 1/2 Cup brown rice flour 1/2 tsp baking powder 3/4 tsp baking soda 1 tsp ground chia seeds 1/2 tsp salt 1/3 Cup cocoa powder 3/4 cup sugar 2 tsp vanilla 1/2 coconut oil 1/2 cup chocolate or white chocolate chips Preheat oven to 350° F. Spray or line cupcake pan with liners. Combine the apple cider vinegar with almond milk in a large bowl. Let the mixture sit for a few minutes to create a "buttermilk". In a medium sized bowl, mix together the starch, flours, baking powder, baking soda, ground chia, salt, and cocoa powder. Stir in sugar. Add vanilla and coconut oil to your "buttermilk" mixture and stir until well combined. Stir in dry ingredients and mix well. Spoon into cupcake pans (3/4 full) and bake for 20-22 minutes. If using mini muffin pans bake for 12 minutes. |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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