your


gluten-free kitchen


BAKE SALE TREATS


Just because kids have dietary restrictions doesn’t mean they have to miss out on the fun.


CHOCOLATE CUPCAKES WITH


SECRET INGREDIENT FROSTING We’ve cleaned up this classic and added a very special ingredient to the frosting: avocado.


PREP TIME 20 MIN.–COOK TIME 20 MIN. READY IN 40 MIN. – SERVINGS 12


½ cup coconut oil 1 cup coconut palm sugar 2 large eggs 9 tbsp maple syrup 2 bananas 1¼ cup Bob’s Red Mill Gluten Free Flour


1 tsp gluten-free baking powder ¼ tsp salt 3.5 oz gluten-free dark chocolate 1 avocado 1 cup banana chips


STEP 1 Preheat the oven to 350°F. Divide cupcake papers in a muffin tin. Using a hand mixer, beat the coconut oil and sugar together for 1 min. Add the eggs one at a time and add 4 tbsp maple syrup. In a separate dish, peel and mash the bananas with the back of a fork. Add mashed bananas to the egg mixture and mix to combine. Sift the flour, baking


100 SEPTEMBER 2016100 SEPTEMBER 2016


powder and salt over the bowl and fold with a spatula until smooth. STEP 2 Divide the batter evenly between the cupcake papers and bake on the middle rack of the oven until a skewer inserted into the cupcakes comes out dry, 20 min. Remove from the oven and cool on a wire rack. STEP 3 Meanwhile, break the chocolate into pieces and place in a heatproof bowl. Bring a saucepan with 1 inch of water to a simmer. Hang the bowl over the pot of simmering water, making sure the bowl does not touch the water. Stir the chocolate until melted, about 3 min. STEP 4 Cut the avocado in half lengthwise, remove the pit and scoop the flesh into a tall cup. Add the remaining 5 tbsp of maple syrup and purée with a hand blender until the avocado is smooth. Fold in the melted chocolate. STEP 5 Spoon the chocolate cream into a pastry bag with a star tip and set aside. Roughly chop the banana chips. Pipe the chocolate avocado frosting onto the cooled cupcakes and top with the banana chips.


Per serving: 460 calories, 22g fat, 16g saturated fat, 42mg cholesterol, 102mg sodium, 70g carbohydrate, 4g fiber, 39g sugar, 4g protein


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