Chocolate Chunk Banana Bread

by Eva // 17 January, 2014 // No Comments

Get your Gluten Free Dairy Free Chocolate Chunk Banana Bread here! It may seem pathetic, but yes, I am excited about something as simple as banana bread. You see, for the longest time I tried concocting many banana bread recipes, but none were the one. While they were good, they didn’t offer that moist crumbly texture I was looking for. But with this recipe, well…WE HAVE A WINNER! It’s super moist, super scrumptious and the additional chocolate chunks made it even more irresistible in my book.

I always like to enjoy a baked good with my breakfast, but I keep it on the low glycemic/high fibre side, like with these muffins and these cookies. This Gluten Free Dairy Free Chocolate Chunk Banana Bread is a perfect addition to my breakfast treats. Now, you could opt to exclude the chocolate chunks to keep it on the healthier side, but given it was sweetened only with coconut sugar and maple syrup (and not in large quantities might I add), I went for the chocolate. Figured it would add a little oomph to its sweet-o-meter. Go for it!

This is the second time I tried baking with coconut sugar, although my first attempt didn’t turn out quite as well as I had hoped (needless to say, I won’t be sharing that recipe with you). Apparently it can be swapped out 1:1 with granulated sugar, but seems that wasn’t the case for me. I suppose I’m still a coconut sugar newbie and have lots to learn.

Even though coconut sugar is new territory for me, I wanted to give it a try as it is a healthier option. Plus, Peggy K sold me on it once she mentioned it tasted like burnt caramel. And you know what, it totally does! I have to admit, I slowly started consuming (small) spoonfuls of this stuff rather than using it to bake. There I was standing in my kitchen. Coconut sugar bag in one hand, spoon in the other, scooping out an ‘acceptable amount’ and devouring it. I looked like a Nutella addict. Weird. I know. Lucky for me though, I now have this banana bread recipe to save me from my coconut sugar addiction.

Pure deliciousness!
Enjoy,
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Note: In the recipe below, I mention the coconut oil should be softened. Check out the recipe in my past post for a tip on how to easily soften the coconut oil.

Gluten Free Dairy Free Chocolate Chunk Banana Bread

Bake Time: 60 minutes

Makes: 1 loaf

This banana bread is super moist and super easy to make. Using nutritious flours and swapping out regular sugar for coconut sugar and maple syrup, make it a great breakfast option or snack.

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
1 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground cardamom (optional)
1/2 cup coconut oil, softened
2 overripe bananas, peeled and cut up (see note below)
1 tbsp vanilla bean paste
1/2 cup coconut sugar
2 eggs, lightly beaten
1/8 cup pure maple syrup
1/2 cup chocolate chunks or chocolate chips (optional)

Method

Preheat oven to 350°F. Spray a 9 x 5 loaf pan and set aside.
In medium bowl, combine flours, starch, baking powder, cinnamon and cardamom (if using). Set aside.
In large bowl, soften coconut oil by stirring around for about a minute.
Add in bananas and mash until combined.
Stir in vanilla bean paste and coconut sugar. Mix well.
Add in eggs and mix well.
Fold in dry ingredients and mix until just combined.
Mix in maple syrup and chocolate chunks/chips (if using).
Pour batter into loaf pan and bake in oven for 60 minutes or until tester inserted into center comes out with a few crumbs clinging to it.
Let cool in pan on wire rack for about 20-30 minutes before inverting onto wire rack to cool completely.
Store in airtight container in cool location or refrigerator. Can be warmed up slightly before enjoying.

Notes

This recipe also turns out great using 3 bananas, should you have another overripe banana on hand :)

http://www.pastelbakery.ca/gluten-free-dairy-free-chocolate-chunk-banana-bread/

Hot Chocolate Cake

by Eva // 21 November, 2013 // 2 Comments

I recently celebrated a birthday with a slice of this Gluten Free Dairy Free Hot Chocolate Cake. And no, I won’t be sharing how many candles were on my cake this year. Nope, ain’t gonna happen. Not that I’m ashamed of my age, really it’s just a number, but on the other hand…who wants to be reminded of how old they are getting?

Alright, I suppose the important part is how you feel and not how many candles were on the cake and if you’re capable of blowing them out in one shot or not. Which on a side note, this year I had problems blowing out the limited candles on my birthday cake. Seems I may be a bit out of shape. Yeah; let’s go with it being out of shape.

Of course, birthdays were much more fun as a kid. You have a party with balloons and all sorts of decorations. You look forward to more birthday parties and gifts. When you’re a teenager you look forward to getting older and coming of age. And most importantly you eat lots and lots of cake without thinking, ‘how many calories is this exactly’? It seems the older we get, the less we party, the more we want to turn back the clocks, and every calorie we consume is tracked. And why? Shouldn’t birthdays be for celebrating and special treats? Heck, it’s just one day out of the year and you only live once. And this cake is perfect for that one day out of the year indulgence.

Being a mid November birthday, it’s typically a chilly celebration, so I felt a Hot Chocolate Cake was in order. It’s a moist chocolate cake (which is the same recipe I used in my last post), with layers of ooey-gooey marshmallow filling, covered in a fluffy whipped topping, with a hint of hot chocolate mixed in. To kick it up a notch, I added a touch of pure peppermint extract to the marshmallow filling – soooo good! Can I just say this is probably my favourite filling right now! So glad I found this recipe on the talented Sweetapolita’s site. It’s really such a simple and yummy filling and goes great with chocolate cake. The fluffy whipped topping recipe is similar to one I used in a past post. This cake really is like hot chocolate…but in cake form!

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So for your next birthday, I say go ahead; make this cake. Party like a kid, stop counting the years and calories and indulge a little. I won’t tell if you don’t.

Pure deliciousness! Enjoy!
Eva

Gluten Free Dairy Free Hot Chocolate Cake

Makes: one 8" cake (about 10-12 servings)

An easy to make moist chocolate cake, filled with layers of gooey marshmallow with a hint of peppermint. Covered in a light whipped hot chocolate kissed topping. Perfect indulgence on a chilly day!

Ingredients

For Cake:

3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup almond flour
3/4 cup sorghum flour
3/4 cup unsweetened cocoa, sifted
1/3 cup buckwheat flour
2 tbsp tapioca starch
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbsp instant espresso or strong coffee
1/2 cup warm water
2 eggs, room temperature
2 tbsp light olive oil
2 tsp pure vanilla extract or vanilla bean paste
1/2 cup almond milk

For Marshmallow Peppermint Filling (adapted from Sweetapolita)

16 large marshmallows
1 cup icing sugar, sifted
1 cup dairy free spread (such as Earth Balance Buttery Spread)
3/4 tsp pure peppermint extract
1 jar (213g) marshmallow cream (such as Fluff which is gluten free)
1 tsp almond milk

For Whipped Topping:

1 cup Nutri-Whip DessertTopping (or another gluten free dairy free dessert topping)
2 tbsp hot chocolate mix (I used Purest Marvellous Mix)
3 tbsp icing sugar

Method

For Cake:

Preheat oven to 350°F. Grease an 8"x3" high cake pan; set aside.
In a large bowl, combine sugars, flours, cocoa, starch, baking soda/powder and salt. Set aside.
In a small bowl or glass measuring cup, dissolve coffee with water. Set aside.
In bowl of mixer, combine egg with oil, vanilla and coffee.
Mix in about 1/2 of dry ingredients while slowly streaming in about 1/2 of milk. Repeat and mix until batter is smooth.
Pour into prepared cake pan and bake in oven for 40-45 min or until tester inserted into center comes out almost clean. You may find a few crumbs will stick to your tester but this is ok as long as it is not runny. Cake will also pull away from the sides of the pan when it is done, and may slightly dip in the center.
Place cake pan on wire rack and let cool for at least 20 minutes. Invert onto wire rack and let cool completely.
Best if baked 1 day before cutting/filling/frosting. Store in an airtight container in a cool location.

For Marshmallow Peppermint Filling:

Line a large cookie sheet with parchment or aluminum foil sprayed with non-stick cooking spray.
Place marshmallows on sheet side by side.
Place sheet on lowest rack in oven and broil until tops are browned (about 1 minute depending on strength of oven). Keep a close eye to ensure you don't burn them!
Remove sheet from oven. Carefully flip over each marshmallow, return to oven and repeat. Once done, remove from oven and set aside.
In bowl of mixer, combine dairy free spread and sugar and blend on med-low speed.
Add peppermint and mix on med-high for about 2 minutes.
Add the toasted marshmallows and marshmallow cream and mix on low speed. Add in almond milk and combine until smooth.
Use immediately or store in refrigerator for up to 1 week.

For Whipped Topping:

Warm up about 1/4 cup Nutri-Whip in microwaveable cup/bowl (about 30 seconds).
Add hot chocolate mix and stir to dissolve. Set aside.
In bowl of mixer, add remaining Nutri-Whip along with hot chocolate mixture. Using whisk attachment, beat on med-high for about 2 minutes.
Add in icing sugar and beat again for 1 minute or until thick ribbons form.
Use immediately or store in airtight container in refrigerator for up to 5 days. You can then re-whip by hand if necessary.

For Assembly of Cake:

Cut cake into two or three layers using a serrated knife or cake leveler.
Place a few dabs of the marshmallow filling on a cake board where the cake will sit. Place the first cake layer on top.
Place a couple of spoonfuls of the marshmallow filling on top of the first cake layer. Note, the filling will spread out and remember not to fill too much or the filling will overflow.
Place the second cake layer on top and repeat the process until you finish with the last cake layer on top.
Cover the assembled cake with the whipped topping using a large offset spatula. Decorate as desired.
The cake can be assembled the day before as long as it is kept in an airtight container in a cool location or in the refrigerator.

Notes

I baked 2 cakes and cut them in half to make this a 3 layer cake (note, the recipe above only makes one 8" cake). I froze the leftover layer to use at another time, however you could choose to make this a 4 layer cake instead. If so, you should have enough marshmallow filling (as the recipe above allows for about 1 cup leftover), but you may need to make a larger batch of the whipped topping. I would recommend increasing the Nutri-Whip by about 1/2 cup to give you a total of 1 1/2 cups

http://www.pastelbakery.ca/gluten-free-dairy-free-hot-chocolate-cake/

Caramel Apple Spice Muffins

by Eva // 24 September, 2013 // No Comments

I absolutely love, love, love fall! Fall is my favourite season of all. No crazy humid days where you drip sweat as soon as you walk out the door. The sun is shining just enough to keep you slightly warm as the crisp fall air passes you by. Comfort food, spiced desserts, cozying up under a blanket while watching an in-home movie, and fall fashion (bring on the knee high socks I say!). Love it! All this fall anticipation made me want to indulge in fall treats and so these Gluten Free Dairy Free Caramel Apple Spice Muffins were born.

The beginning of the fall season means apple picking time in Ontario. I remember my parents taking my brother and I apple picking as kids. My favourite part was hitching a ride from the farm wagon which would drive us through the muddy trails and over to the apples which clinged to the trees, patiently waiting to be picked. Feeling a bit nostalgic, I got into full Fall gear and headed to a local organic apple farm with my sister-in-law Mel, (or as some of you may know her, the brains behind Glutrition). What better way to ring in the Fall season than to spend an afternoon picking apples. Or as we called it ‘Superficial Apple Picking’ – only the cute/good looking apples were right for the picking!

I had never been to Organics Farm, but Mel said the apples were great – and they definitely were! We could also see the farm was expanding their apple tree selection as there were new rows with baby trees. The farm was a busy place that afternoon. It seems everyone took advantage of the great weather we had this first day of Fall.

I realize in my previous post I had mentioned I would post a cake recipe to celebrate my one year anniversary, but I just had to give into this fall temptation. And to be honest, I had originally planned on making these into cupcakes, (and we know frosting is a great way to celebrate!), but once they came out of the oven I realized just how great they were on their own sans frosting. They’re decadent but not overly sweet. The best part (aside from devouring these beauties), was baking them. Smells of sweet vanilla and spices, warm apple and rich caramel filled the house – absolute divine!

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Pure deliciousness! Enjoy!
Eva

Note: If you prefer a less decadent taste, you can omit the caramel from the muffin batter. Drizzle any extra caramel over the baked muffins once they are completely cooled.

Gluten Free Dairy Free Caramel Apple Spice Muffins

Bake Time: 22 minutes

Makes: about 12 large muffins

These muffins are so moist, filled with fresh apples and homemade dairy free ooey-gooey caramel!

Ingredients

For Muffins:

3/4 cup brown sugar
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup almond flour
1/4 cup tapioca starch
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp, each ground nutmeg and ground ginger
1 egg
1/4 cup light olive oil
1/2 tbsp vanilla bean paste
1/2 cup almond millk
1 cup peeled and grated apple (about 1 large, best for baking)
2 tbsp homemade dairy free caramel (recipe below)

For Dairy Free Caramel:

1/2 cup white sugar
2 tbsp water
1/8 cup almond milk (or more if needed to reach desired consistency)
1 tbsp dairy free margarine/buttery spread

Method

For Muffins:

Preheat oven to 400°F. Line muffin trays with paper liners and set aside.
In large bowl, combine sugar, flours, starch, baking powder and spices. Set aside.
Peel and grate apple; set aside.
In medium bowl, whisk together egg, vanilla and oil. Add half of dry ingredients and half of milk and mix until just combined. Add remaining dry and milk and mix until just combined.
Stir in caramel.
Using spatula, gently fold in grated apples until just combined.
Fill liners 2/3 full. Bake for 22-24 min, or until centers spring back when lightly touched.
Let cool in muffin trays for 5 min before transferring to wire rack to cool completely.

For Dairy Free Caramel:

In a small saucepan over med-high heat, boil water with sugar. Do not stir. If you find the sugar is sticking to the sides of the pan, you can gently rotate the pan over the heat.
Sugar will begin to caramelize once it boils.
Once it reaches a rich amber colour, remove from heat. Be careful not to burn sugar.
Slowly and careful, with your face away from the pan, stream a bit of milk down the side of the pan. Stir until mixed.
Repeat and mix until caramel is creamy.
Stir in dairy free margarine and stir until mixed.
Pour into glass container and set aside until slightly cooled. Store in refrigerator. Can be made ahead. If making the same day you are making muffins, make sure the sauce is completely cooled before adding to muffin batter.
You may find you need to add a bit more milk to reach the desired consistency. To test consistency, I coated the back of a spoon and let it sit for a few seconds. If it drys hard, add a bit more milk (about 1 tsp at a time). If it stays coating the spoon and is gooey, you've got yourself some good dairy free caramel!

http://www.pastelbakery.ca/gluten-free-dairy-free-caramel-apple-spice-muffins/

Mini Chocolate Chip Muffins

by Eva // 7 September, 2013 // No Comments

Alright; I’ll be the first to admit I’ve been a bit lazy. Well, maybe more than a bit. I really should have posted the recipe for these Gluten Free Dairy Free Mini Chocolate Chip Muffins sooner, but it seems even though my body was physically back from holiday, my brain was not. Shame on me for not posting sooner! Especially since it’s been a year from when I started this blog (whaaa??). Months ago, I had planned on baking up something special to celebrate, but again, Eva no function brain well without, so maybe next post. I do have a test cake in the works which I hope to share with you soon, so what the hey, we’ll call that my celebratory cake. Sound good?

As you may recall from my previous post over a month ago (eek!), I had headed to sunny Spain for a much needed holiday. And if you follow me on Twitter you may recall some of these snapshots of the yummy foods I devoured:

GF empanada, the most delicious goat cheese I’ve ever had, my new fave chocolate soy pudding and a chocolate soy pudding pop.

A visit to Celicioso Gluten Free Bakery in Madrid

Sorbet from Dino Gelato and fresh homemade pasta at Il Piccolo Focone, both in Barcelona

Metropolis: 1 of my fave buildings in Madrid, plus a tasty burger from Tommy Mel’s in Madrid

and the views my eyes drunk in…my goodness the views!

Town of Dueñas & a view from Mirador de Valcabado

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Wind Power all throughout Spain

Sadly I did not get to enjoy the gluten free bocata (aka mega sandwich) I was sooo looking forward to while touring Barcelona. Like many places, it was closed down for summer holidays – bummer. I was surprised to see just how many places were shut down, given many tourists visit this city during the month of August. Anyway, I did get to try out the fresh homemade gluten free pasta at Il Piccolo Focone (fantastic!), and a refreshing sorbet on a gluten free cone from Dino Gelato (delish!) While in Madrid, I enjoyed gluten free cupcakes and cookies during a visit to Celicioso Gluten Free Bakery (scrumptious!), and a tasty burger and fries at Tommy Mel’s (mmm!). Plus all the gluten free goodies picked up at the grocery store and enjoyed while visiting with my parents in their relaxing town. I was definitely on gluten free goodie overload! I love visiting Spain and I look forward to my ‘every 2 years’ visits. Each time we go, we try to visit a new city (a deal I have with my hubby) and I fall in love all over again. Things seem much simpler there – the food, transportation and life in general. Staple Spanish food is so simple and so delicious, with many options being naturally gluten free! And when it comes to gluten free products in store, the shelves are packed with gluten free goodness at a price that can’t be beat. Everything is clearly labeled, making it easy to see what is safe to eat. *Sigh* I only wish more options like these were readily available here at home.

Being drunk on the simple life, it did take me about a week to get back into the baking game. But when I got my butt in gear, I kept it simple and made these Gluten Free Dairy Free Mini Chocolate Chip Muffins. Aside from filling pails with fresh milk and stealing fresh eggs from the chicken coop, another childhood memory of mine while spending my summer in Spain was indulging in the mini muffins the town baker would make. Again, they were very simple but so delicious – just flour, oil, sugar and eggs. I used to love cutting them in half, and spreading Nocilla on each side. For those of you who don’t know, Nocilla is the Spanish version of Nutella (and by the way it’s labeled gluten free!).

NOCILLA!

Alas, years ago I had to stop eating these little muffins, seeing how they are not gluten free. And so, this was my attempt at replicating them. And I must say, from what I remember, they’re pretty dead on. Now even though the original muffins did not have chocolate chips, I had to add them, because who could resist Chocolate Mini Chips from Enjoy Life Foods. However, during this trip, upon a visit with my mom to the town baker, I noticed they now have a chocolate chip version as well. I suppose no one can resist a little bit of chocolate! I also noticed the bakery has come a long way from when I was a child. There are so many baked goods available, and they change on a daily basis – from croissants to mini tarts, the options seem endless. It’s nice to see the simple things, such as the muffins I once enjoyed in my younger days, are still around. Guess you can’t mess with a good thing.

Pure deliciousness!
Eva

Note:
I also made a batch of large muffins. If you choose to make large ones, baking time is noted in the below recipe.
Enjoy!

Gluten Free Dairy Free Mini Chocolate Chip Muffins

Makes: 12 large or 28 mini

Simple and easy, these moist chocolate chip muffins are irresistible!

Ingredients

1 1/2 cup all purpose gluten free flour
1/2 cup white sugar
2 tsp baking powder
1/4 cup light olive oil
2 eggs, room temperature
1/2 cup almond milk
1/2 cup (or more) Enjoy Life Chocolate Mini Chips

Method

Preheat oven to 400ºF and prepare muffin trays with liners (large or mini). Set aside.
In medium bowl, combine flour, sugar and baking powder and set aside.
In large bowl, whisk together eggs and oil. Slowly whisk in 1/2 of flour mixture alternating with 1/2 of milk mixture, making sure no lumps are left. Add in remaining flour and milk and mix well.
Stir in mini chips.
Fill liners 2/3 full and place in oven. Bake large muffins for 20 min, and mini muffins for 15 min.
Remove from oven and cool for 2 min in trays before transferring to wire racks to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-mini-chocolate-chip-muffins/

Chewy Cherry Brownies

by Eva // 18 April, 2013 // 2 Comments

I recently picked up a pouch of dried tart cherries, which is very odd given I’m not a big cherry fan. What can I say, I do weird things sometimes. It’s not that I hate cherry; it’s just not one of my faves, at least not in fruit form. By that I mean I really enjoyed cherry licorice (anyone know of any good gluten free licorice?? If so, please share!), but I’m not a fan of the fruit. It’s a bit sneaky when you think of it – looking all ruby red and delicious on the outside, but once you bite in, you get a hit of sour (damn you ruby temptress!).

Even though I’m not big on cherry, I did like the idea of a cherry chocolate combo. Of course my brain immediately went to a chocolate cherry cupcake, but that would mean also having to make buttercream…and let’s be honest, I was feeling lazy and wanted to whip something up quickly. So instead, I made these Gluten Free Dairy Free Chewy Cherry Brownies.

Another bonus of this recipe is that no mixer is required. Don’t get me wrong, I love my KitchenAid stand mixer (my boy blue has been going strong for many years!) but sometimes I would rather mix everything up quickly by hand. And this recipe definitely delivers! It’s super quick to whip up and clean up. The brownies are soft and chewy, while the tartness of the cherries shines through the rich chocolate quite nicely. I also decided to throw in some chopped pecans as I had some on hand, but you can choose to omit them from the recipe if you wish.

In this form, cherries are sweet in my book.
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Enjoy and thanks for stopping by! Comments are always welcomed
Eva

Gluten Free Dairy Free Chewy Cherry Brownies

Prep Time: 10 minutes

Bake Time: 35 minutes

Makes: One 8" pan

The tartness of the dried cherries shines through the rich chocolate in these quick and easy to make brownies!

Ingredients

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup unsweetened premium cocoa, sifted
1/2 cup light olive oil
3 eggs, room temperature
1 tsp vanilla extract
1/2 cup sorghum flour
1/4 cup almond flour
2 tbsp tapioca starch
3/4 cup dried cherries
3/4 cup chopped pecans (optional)

Method

Preheat oven to 350°F. Spray 8" square pan and set aside.
In medium bowl, combine sugars and cocoa.
Whisk in oil, eggs and vanilla.
Add in flours and starch and mix until well combined. Fold in cherries and pecans (if using).
Pour into prepared pan and bake for 35 min, or until tester inserted into center comes out clean.
Let cool in pan for at least 5 min before transferring to wire rack to cool completely.

http://www.pastelbakery.ca/gluten-free-dairy-free-chewy-cherry-brownies/

Chocolate Cupcakes with Dulce de Leche Drizzle

by Eva // 6 April, 2013 // 2 Comments

I recently made a vanilla bean cookie for Easter, but as usual, I wanted to make something else for our family gathering. Since I wouldn’t be making an Easter themed cupcake, I knew it had to at least be chocolate based. And that’s how these Gluten Free Chocolate Cupcakes with Dulce de Leche Drizzle were born.

I’ll forewarn you…this is definitely a decadent cupcake, but trust me it’s worth it! I added Nutri-whip whipped topping to the cupcake batter, and used a premium cocoa. The result was a light chocolate cupcake but with a rich brownie taste. If you only have one mixer (like me), you will need to remove the mixed batter from the bowl in order to whip up the Nutri-Whip before folding it into the batter. Times like this I wish I had a second mixer (hint, hint to my hubby).

Each cupcake was filled with homemade dulce de leche – providing the perfect level of hidden gooiness and nicely complimenting the chocolate. Can I just take a moment to talk about my new obsession: dulce de leche? This recipe I found on Spicie Foodie was so easy and super delish! It looks like caramel…it’s thick like caramel…but baby, it ain’t caramel! You can definitely eat it up by the spoonful. Yes, it’s that good! I did not realize dulce de leche was this easy to make, if I did, I would have made it long ago. The smell of milk cooking on the stove reminded me of my childhood summers visiting my grandparents in Spain. There was a milk delivery truck which would drive thoughout the town selling milk. The driver would loudly (and repeatedly!) honk the horn, bringing people to their front doors with pail in hand. There were many a time I was one of these people. We would line up at the back of the truck and patiently wait for our pails to be filled with fresh milk stored in the large stainless steel canisters. My grandmother would then simmer pots of this fresh milk for us to enjoy.

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Like I said, this cupcake is decadent. And if you’re getting ready for swimsuit season, well, fugget about it. Just close your eyes, lose yourself in this heavenly delight and screw the swimsuit – there’s always next year. Pure deliciousness!

Enjoy and thanks for stopping by!

Eva

Gluten Free Chocolate Cupcakes with Dulce de Leche Drizzle

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: About 24 Cupcakes

A decadent chocolate cupcake topped with a vanilla bean swiss meringue buttercream and dulce de leche drizzle!

Ingredients

For Cupcakes:

1/2 cup white rice flour
1/2 cup sorghum flour
1/4 cup buckwheat flour
1/4 cup tapioca starch
1/2 cup unsweetened premium cocoa
1 1/2 tsp baking powder
1 cup brown sugar
1/2 cup light olive oil
3 eggs, slightly beaten
1/3 cup almond milk (chocolate optional)
2 tsp vanilla bean paste
1/2 cup Nutri-Whip whipped topping

For Dulce de Leche (recipe adapted from Spicie Foodie):

2 cups goat milk
1/2 cup white sugar
1 tsp vanilla bean paste
1/4 tsp baking soda (added to aid in the browning process)

For Vanilla Bean Swiss Meringue Buttercream:

5 egg whites
1 1/4 cup white sugar
1 1/2 cup unsalted butter
1 1/2 tbsp vanilla bean paste

Method

For Cupcakes:

Preheat oven to 350°F. Prepare cupcake trays with liners and set aside.
Place first 7 ingredients in bowl of mixer and stir to combine.
Add remaining ingredients and mix until well combined, about 2 minutes.
If using one mixer bowl, remove batter from bowl and clean thoroughly.
In clean mixer bowl, add Nutri-Whip and beat until stiff peaks form.
Fold Nutri-Whip into batter until just combined.
Fill liners 1/2 to 3/4 full. Bake for 22 minutes or until cupcakes spring back when touched in center.
Remove from oven and let cool in pans for 5 minutes before transferring to wire racks to cool completely.

For Dulce de Leche:

In a medium-large pot over medium heat, combine the goat milk, sugar, vanilla and baking soda, and bring to a light boil. Using a wooden spoon, stir to make sure all of the sugar has dissolved.
Cook the mixture over medium heat, for about 20 minutes, stirring frequently. At any time should the liquid bubble and rise, continue stirring until bubbles have subsided.
After about 20 minutes or so, the mixture should begin to a darken and thicken into a thick sauce consistency. Continue cooking, stirring frequently until the mixture turns a dark caramel colour and coats the wooden spoon. This may take another 20-40 minutes depending on liquid left in the pot. For me, it took about another 20 minutes to reach this thick consistency which resembled sweetened condensed milk.
Pour into a clear jar and allow to cool completely. If you will be using the dulce de leche immediately, let cool completely before filling and drizzling cupcakes.
Any leftovers can be stored in the refrigerator and will keep for a couple of weeks. Before using dulce de leche which has been in the refrigerator, you will need to bring to room temperature, or you can warm in the microwave for about 10 sec. This will make it easier to spread/drizzle. If you will be eating straight out of the jar by the spoonful, no need to wait for it to warm up :)
This recipe makes about 1 cup.

For Vanilla Bean Swiss Meringue Buttercream:

Cut up butter into cubes and set aside.
Add egg whites and sugar to bowl of mixer (ensure it's grease free!), and set over double boiler with water simmering, not boiling.
Whisk constantly but gently until temperature reaches 160°F on a candy thermometer (about 10 min). Clean down sides of bowl every so often with pastry brush or spatula.
Remove from heat and place on mixer with wire attachment.
Whip until meringue is thick, glossy and the bottom of the mixer bowl is neutral to the touch (about 10 min).
Switch over to the paddle attachment and with mixer on low speed, add butter one cube at a time, mixing well between each addition.
Mix until all cubes of butter have been added and frosting has reached a silky smooth texture.
Note: if the mixture curdles, keep mixing it on med-low until it comes back smooth (don't worry, it will come back smooth!).
Add vanilla bean paste and mix until well combined.
Leftovers can be stored in the refrigerator for up to a week or in freezer for 6-8 weeks.
This recipe makes about 5 cups, enough to frost 24 cupcakes with a bit leftover

http://www.pastelbakery.ca/gluten-free-chocolate-cupcakes-with-dulce-de-leche-drizzle/

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