Saturday, February 20, 2016

Grain Free, Egg free Chocolate Cupcakes

Have you baked with almond flour, if not you have to try. They are so simple than the other grain based flours and quite healthy and tasty. These grain, gluten, egg, refined sugar free cupcakes are so simple to make, definitely a healthy alternate to store bought cupcakes and are yet tasty too. Do try and baking these cupcakes and and let me know, how you liked it.

Preparation Time - 10 Minutes
Baking Time - About 20 Minutes
Makes - Around 15 Mini Cupcakes


Blanched Almond flour - 1 1/2 Cups (I used honeyville)
Melted butter or Coconut Oil - 1/4 Cup
Baking powder - 1 Tsp
Arrow root powder or Tapioca starch - 2 Tbsp
Cocoa powder - 1/4 Cup
Salt - 1/4 Tsp
Xantham gum - 1/8 Tsp
Coconut Nectar/Honey/Maple Syrup - 1/3 Cup
Coconut Milk/Regular Whole Milk - 1/2 Cup


1) In a bowl add all the dry ingredients almond flour, baking powder, salt, tapioca starch, cocoa powder and xantham gum and mix well.

2) To this dry ingredients add all the wet ingredients maple syrup, milk, melted butter and stir well.

3) Preheat the baking oven to 350 degrees Fahrenheit.

4) Line a mini cupcake pan, line them with paper baking cups. Spoon the ingredients into the baking cups and bake for around 20 minutes till a tooth pick inserted in the center of the cup cake comes out clean.

Note - I have made this numerous times, with coconut nectar, honey, maple syrup as a sweetener. Used coconut milk, cow's milk, tapioca or arrow root starch, coconut oil, melted butter and it always comes out clean. This is a no fail recipe and this time when I baked I added 1/4 tsp of baking soda and 1 tbsp apple cider vinegar and I think it had risen little bit more than usual and was much more spongier too.

Grain free Chocolate chip cookies

It's been a long time since I posted anything in this blog. But I do cook, share clicks and recipes through email and whatsapp to people who are looking for it. Because it is easier to click with a phone and share it instantly no matter how the photo looks. So excuse me for the photos, but I am sure the recipe will be of interest to you. If you are looking for a gluten free, refined sugar free recipe then you should try this. You will not be disappointed.

Cooking Time - 13 - 15 Minutes

Preparation Time - 10 Minutes

Makes - Around 18 - 22 Cookies depending on the size


Blanched almond flour(honeyville) - 2 Cups
Baking powder  - 1 Tsp
Salt - 1/8 Tsp
Vanilla extract - 1 Tsp
Melted butter - 1/4 Cup
Milk - 1/4 Cup
Coconut sugar - 1/3 Cup
Hershey's sugar free chocolate chip cookies - 1/4 Cup


1) Add all the dry ingredients in a bowl, the almond flour, baking powder, salt, coconut sugar and mix well.

2) To the dry ingredients add the chocolate chips, vanilla extract, melted butter and milk little by little as needed to roll out a dough. Refrigerate for 30 minutes.

3) After 30 minutes, preheat the oven to 350 Degrees Fahrenheit.

4) Line cookie tray/trays with parchment paper, grease your hand make small balls of the cookie dough around 18-20. Place the balls in the parchment paper and flatten them with your palms.  Equally space the cookies in the baking tray and bake for 12 minutes till the cookies are slightly browned.

5) Remove the cookie tray and gently transfer the cookies to a cooling rack. Once cooled completely transfer to an airtight container.

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