GF & DF Protein Packed Choc Cupcakes

In a word, yum! and no one even knew they were packed with goodies :-)  I normally make my own GF flour mix but had ran out of tapioca starch so this time i went with a commercial flour mix, White Wings Gluten Free Self Raising Flour, i was suitably impressed.

Ingredients ~

10g linseed

10g quinoa

20g dried chickpeas

20 g raw almonds

60g virgin coconut oil

60g Nuttalex

120g raw sugar

60g White Wings GF SR flour

2 eggs

100g soy milk

30g raw cocoa

2t GF baking powder

1/2t Xanthan gum

1t vanilla bean paste

Method ~

Preheat oven to 180C.

Set out muffin cases on baking tray.

Put linseed, quinoa, dried chickpeas and almonds into TMX bowl and mill for 45 sec, speed 10.

Set aside milled seeds & nuts.

Put coconut oil and Nuttelex into TMX bowl and melt 2 mins, 60C, speed 4.

Add all other ingredients including milled seeds & nuts and mix 20 sec, speed 5.

Scrape down sides and repeat.

Portion out into muffin cases, approx 2T per case.

Bake for approx 25 mins until a skewer inserted comes out clean.

Cool on a cooling rack.

Ice if you wish or enjoy plain.

Makes approx 12 muffin sizes cupcakes.