Perfect Chocolate Cupcakes
Seriously. Forget all the cupcakes that have gone before this one.
1 1/2 tablespoons chia seed meal (or seed)
1/2 cup unsweetened almond milk
1 1/2 cups whole wheat pastry flour
1/2 cup semolina flour
2/3 cup cocoa powder (organic, fair trade, if possible)
Generous pinch sea salt
Generous pinch ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup avocado oil
2/3 cup brown rice syrup
1 teaspoon pure vanilla extract
1 teaspoon brown rice vinegar
Unsweetened almond milk
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped dark, non-dairy baking chocolate
Preheat oven to 350 degrees and lightly oil a 12-cup muffin tin or use cupcake papers. Soak chia meal or seed in almond milk for 5 minutes or until it thickens slightly.
Mix together all dry ingredients, whisking to ensure the ingredients are well-combined. Mix in oil, syrup, vanilla and vinegar. Stir in chia-almond milk mixture. Slowly mix in additional almond milk to create a thick smooth batter. Fold in nuts and chocolate. Spoon into prepared cups to fill 3/4 full. Bake for 25 minutes or until the tops of the cupcakes spring back to the touch. Cool before serving...if you can wait that long!
Makes 12 cupcakes.