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Mint Chocolate Chip Teff Cupcakes

Mint Chocolate Chip Teff Cupcakes

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If you're looking to reinvent your cupcake recipe, try making it with teff, the newest ancient grain hitting the market. The distinct flavour and colour of teff goes well with chocolate and with the nutrients teff offers, you can indulge without feeling guilt.

Peggy K's chocolate cupcakes with teff.

Ingredients

Cupcakes
1 tablespoon ground chia seeds
4 tablespoons water
2 tablespoons coconut oil
2 bananas, ripe and mashed
1/2 cup almond butter
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 cup almond milk
3/4 cup teff, cooked
1 cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup mint chocolate bar, crushed or shaved
Frosting
2 avocados, very ripe
1/3 cup maple syrup
1 teaspoon mint extract
1 tablespoon coconut oil
2 tablespoons cocoa powder

Preparation

To make the cupcakes:

  1. Place ground chia in a small bowl.
  2. Add water and mix with a fork.
  3. Set aside for gel to form.
  4. In a medium bowl, mix oil, banana, almond butter, maple syrup, vanilla and milk.
  5. Add the rest of the ingredients and mix until well incorporated.
  6. Spoon mixture into muffin tins.
  7. Bake at 350 F (175 C) for 22 minutes.

To make the frosting:

  1. Cut avocados in half and remove the seed.
  2. Scoop out the inside into a food processor.
  3. Add the maple syrup, mint extract, cocoa powder and coconut oil. Blend together until it's all smooth.
  4. Refrigerate for 30 minutes before using.
  5. Once cupcakes have cooled, add frosting to piping bag and pipe onto cupcakes. Sprinkle with a shaved mint chocolate bar.

Yield: 12

 

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