Hazelnut Pumpkin Spice Muffins
I used Bob’s Red Mill Hazelnut meal/flour in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You’ll get the best flour if you sift out the larger chunks and just use the fine meal. To make the nut flour easier to digest you can first soak the raw hazelnuts overnight in water, then rinse and drain, and place into your dehydrator. Dehydrate for 24 to 48 hours or until crisp. Then proceed with grinding.
Dry Ingredients:2 cups hazelnut flour
½ cup coconut flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon ginger
¼ to ½ teaspoon nutmeg
1 cup pumpkin puree
½ cup maple syrup
6 large organic eggs
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients. In a blender, puree the wet ingredients. You can also whisk them together, but I find the blender method much easier.
Pour the wet ingredients into the dry and whisk together until thoroughly combined. Spoon into muffin cups.
Bake for 30 minutes. Cool on a wire rack. Source: NourishingMeals.com
Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting
When making these be sure to use a finely ground blanched almond flour like the one mentioned above. I used Dagoba organic cocoa powder which is gluten-free. For the frosting I use Dagoba Chocodrops which are gluten-free and contain no soy lecithin. I use full fat coconut milk for both the frosting and cupcakes. Napa Valley Naturals is the brand of grapeseed oil I use. This recipe makes 12 cupcakes.
3 cups blanched almond flour
1/2 cup cocoa powder
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon xanthan gum
1 cup canned coconut milk
1/2 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon vanilla extract
Preheat oven to 350 degrees. Line one 12-cup muffin pan with paper muffin cups.
In a medium-sized mixing bowl whisk together the almond flour, cocoa powder, arrowroot, baking powder, sea salt, and xanthan gum. Use your fingers to break up any lumps from the cocoa or almond flour.
In a separate small bowl whisk together the remaining wet ingredients. Add the wet to the dry and whisk together well.
Spoon batter into prepared muffin pan. Bake for about 25 minutes. Let cool in the pan for a few minutes before transferring to a wire rack to cool. Be careful with them, they are fragile when hot. Source:www.NourishingMeals.com
Chocolate Ganache Frosting
This frosting also came to me in my dream. It is very easy to make, just be sure not to cook at too high a temperature otherwise the chocolate will burn. Now, if you are not interested in chocolate on top of chocolate then you can use the sugar-free frosting in this post instead.
1/2 cup Dagoba Chocodrops (about 3 ounces)
1/4 cup canned coconut milk
2 tablespoons agave nectar
Place all ingredients into a small pot and heat over low heat. Stir continuously until melted and thickened, just about 2 minutes. Remove from heat and let cool for about 5 minutes.
Spoon over slightly warm or cooled cupcakes starting from the center. Sprinkle with shredded coconut if desired. Do not chill! Source:www.NourishingMeals.com