Flourless Chocolate Cupcakes

glutenfreeonashoestring.com

Dyane Maree

2 eggs (100 g, weighed out of shell), at room temperature

6 tablespoons (84 g) neutral oil (like sunflower, grapeseed, canola or vegetable oil)

1 ⅓ cups (220 g) soaked and drained raw white quinoa*

1 teaspoon pure vanilla extract

⅔ cup (133 g) granulated sugar (or granulated sugar replacement like Swerve)

¾ cup + 1 tablespoon (65 g) unsweetened cocoa powder (natural or Dutch-processed)

¾ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

* This recipe must be planned for, but it takes quite literally 1 minute of active planning. Rather than listing dry, raw quinoa as an ingredient and then instructing you to soak it for 12 hours, I’ve included the soaked and drained quinoa as an ingredient. Simply place about 1 1/2 cups (by volume, if you like) raw quinoa in a bowl or jar, and add enough tap water to cover by about in inch. Cover and allow to soak in the refrigerator overnight, or for up to 24 hours. Then, drain in a fine mesh sieve or nut milk bag, and measure the soaked and drained quinoa by weight for use in the recipe. note: This recipe must be planned for, but it takes quite literally 1 minute of active planning. Rather than listing dry, raw quinoa as an ingredient and then instructing you to soak it for 12 hours, I’ve included the soaked and drained quinoa as an ingredient. Simply place about 1 ½ cups (by volume, if you like) raw quinoa in a bowl or jar, and add enough tap water to cover by about in inch. Cover and allow to soak in the refrigerator overnight, or for up to 24 hours. Then, drain in a fine mesh sieve or nut milk bag, and measure the soaked and drained quinoa by weight for use in the recipe.

Directions at glutenfreeonashoestring.com

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