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Recipe: Hazelnut Cupcakes with Chia Pumpkin Frosting (Raw, Vegan and Gluten-Free)

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Looking for an easy, healthy gluten-free cupcake? You are in luck! We’re chefs Lori and Michelle from Pure2Raw and our hazelnut cupcakes are made from freshly ground hazelnuts. These cupcakes are fall inspired, having a hint of cinnamon and allspice, and are topped with a pumpkin chia seed frosting. Hazelnuts are full of vitamin E and folate, as chia seeds are a superfood full of omega-3s, calcium and fiber. These cupcakes are also low in sugar, so nothing to feel guilty about here!

Prep time: 10-15 minutes
Building cupcakes time: 10 minutes
Makes about 12-13 cupcakes

Ingredients:

• 2 cups whole hazelnuts*
• 1/4 tsp sea salt
• 2 tsp vanilla
• 2 tsp cinnamon
• 1 tsp allspice
• 1/4 tsp stevia, liquid
• 1 tbsp pumpkin puree
• 1/4 cup Irish moss paste or coconut flakes

Directions:

*Hazelnuts – We soaked and dried the whole seeds, then placed in a food processor to grind into flour. You do not have to soak the nuts, they can be just ground into flour. This makes about 3 cups of hazelnut flour.

Once you have your hazelnut flour, add remaining cupcake ingredients and pulse till blended. Batter should be crumbly, slightly moist.

Mold cupcakes into reusable flexible silicone cupcake baking cups. Do not have cupcake liners, press cake batter into 8 or 9-inch springform pan.

Pumpkin Chia Frosting:

• 1 can pumpkin
• 2 tbsp coconut oil
• 1 banana
• 2-3 tablespoons chia seeds
• splash of vanilla
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• ½ tsp allspice

Place all ingredients into blender and blend till smooth.

Pumpkin Chocolate Sauce (optional):

• 1 tbsp carob or cocoa powder
• 1/4 cup pumpkin puree
• 2-3 tbsp maple syrup*
• splash of vanilla
• 1/4 tsp cinnamon

Place all ingredients into a bowl and whisk together.

*For a sugar free version omit maple syrup and do a few drops of liquid stevia and add in some water to help thin it out.

Substitutions:

• Use any nut flour if you do not like hazelnuts.
• If you do not have Irish moss paste add in more nuts or coconut flour.
• You may add in any spices of your liking if you do not like allspice.
• Please adjust sweetness to your liking as we do like overly sweet things.

For more pictures, check out: http://www.pure2raw.com/2011/10/raw-gluten-free-vegan-spiced-hazelnut-cupcakes/


Pure2Raw Lori and Michelle

Lori and Michelle are twin sisters, entrepreneurs (own an online bakery), and write the gluten-free healthy living fitness blog, Pure2Raw. The twins share their passion of eating healthy, staying active, and creating innovative, delicious recipes. Lori and Michelle have a big sweet tooth, and love making desserts that are super yummy that are made from wholesome ingredients. The twins try to show being healthy can be fun and a little sweet!

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One response to “Recipe: Hazelnut Cupcakes with Chia Pumpkin Frosting (Raw, Vegan and Gluten-Free)”

  1. […] Also read Not sure what to do with hazelnuts? You’ve got to try our gluten-free, raw hazelnut cupcakes. […]