Moist Chocolate Veggie Cupcakes
6
Introduction
Steps
Preheat oven to 180C/350F
Grate all vegetables by hand or food processor and use a muslim cloth to wring and remove all the moisture from vegetables otherwise will be too wet
In a large bowl, mix the carrot, zucchini, beetroot, coconut oil, maple syrup and eggs or chia seeds until combined.
Add in the cacao powder, sweet rice flour, activated baking soda and salt and mix for until combined.
Spoon the batter evenly into lined cupcake tins.
Bake for 30 minutes or until a skewer inserted comes out clean.
How to make
Ingredients
1 medium sized carrot grated
1/2 Zuchini grated
100g melted coconut oil
1/2 cup of pure maple syrup
2 eggs ( or substitue with 2 tablespoons chia seed and 6 tablespoons of water)
1/4 cup cacoa powder
1/4 cup of sweet rice flour and 2 teaspoons of casava flour
1 teaspoon baking soda & tsp of apple cider vinegar activated
Pinch of Salt