"Easy Baking with Lindsey"

Show 178

Good Energy LLC
Email: livingtheflow.ge@gmail.com
Telephone: 571-398-9537
Website: www.goodenergyflow.com


Erin Clarke - Chef



Gluten Free Chocolate Zucchini Cupcakes


Ingredients:

1)   1 1/2 cup blanched almond flour
2)  
1/2 cup tapioca flour
3)  
3/4 teaspoon baking soda
4)  
teaspoon baking powder
5)  
1/2 teaspoon sea salt
5)  
1 cup coconut sugar
7)  
2/3 cup cacao powder
8)  
1/2 cup non-dairy milk of choice I used almond
9)  
3 eggs room temperature
10)
1/4 cup coconut oil melted
11)
1 teaspoon vanilla extract
12)
2/3 cup shredded zucchini water squeezed out of it
13)
1/4 cup mini chocolate chips optional
14) Avocado Chocolate Frosting (see recipe below)

Preparation:
1)  
Preheat oven to 350F and lightly grease a cupcake pan with cupcake liners or
       coconut oil.
2)  
In a large mixing bowl, combine the almond flour, tapioca flour, baking soda, baking
      powder, salt, coconut sugar, and cacao powder. Whisk all dry ingredients together.
3)  
In a separate mixing bowl, whisk the non-dairy milk, eggs, coconut oil and vanilla
       extract together. Stir in the shredded zucchini.
4)  
Pour the wet ingredients into the mixing bowl with the dry ingredients and stir until
       combined.
5)  
Use a scoop to fill each cupcake liner 3/4 of the way full.
6)   Bake for 16-19 minutes.
7)   Let cool for 10 minutes in the pan before removing from the pan to cool completely.
8)  
Store cupcakes tightly sealed at room temperature for up to 3 days, or in the freezer
       for longer term storage.



Avocado Chocolate Frosting
(Can also be used as a Mousse)

Ingredients:
1)   4 ounces chopped semisweet chocolate or chocolate chips
       (at least 60% dark), about 1/2 cup plus 2 tablespoons
2)
  2 large, ripe avocados (about 8 ounces each)
3)
  3 tablespoons unsweetened cocoa powder
4)
  4 cups Powdered Sugar\
5)
  1/4 cup non dairy milk of your choice
6)
  1 teaspoon pure vanilla extract
7)
  1/8 teaspoon kosher salt
8)
  Fresh raspberries, sliced strawberries, whipped cream (or
       whipped coconut cream to keep vegan), chocolate shavings


Preparation:

1)   Place the chopped chocolate or chocolate chips in a microwave-safe bowl.
2)   Microwave in 15-second bursts, stirring between each and watching carefully so that
       the chocolate does not burn. When the chocolate is almost completely melted, remove
       it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
3)
  Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade.
4)   Add the melted chocolate, cocoa powder, Almond milk, vanilla extract, and salt.
5)   Blend until very smooth and creamy, stopping to scrape down the bowl as needed.
6)   Taste and add a few teaspoons of agave if additional sweetness is desired.
7)   Spoon into glasses.
8)   Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until
       well chilled, 2 hours or overnight.
9)   Serve topped with raspberries, cream, and chocolate shavings.



Refined Sugar-Free Vegan Lemon Curd

Ingredients:
1)   1 cup soft silken tofu (strained) or 3/4 cup pre-soaked raw cashews
2)  
1/2 cup liquid sweetener of choice (maple syrup, raw honey, agave)
3)  
1/4 cup coconut oil melted
4)  
Zest of 3-4 lemons
5)  
1 tsp. vanilla extract or 1/2 tsp vanilla bean powder
6)  
1 tsp. lemon extract
7)  
Juice of 3-4 lemons (roughly 1/3 cup)
8)  
2 tbs. agar agar flakes
9)  
Pinch of turmeric (for color)

Preparation:
1)   In a blender combine tofu, sweetener, coconut oil, lemon zest, and vanilla & lemon extracts.
2)   Blend until mixture is smooth and uniform.
3)
  Place the lemon juice and agar agar in a small saucepan and warm up on low heat.
4)   Stir frequently until the agar agar dissolves into the liquid and slightly thicken. (Do Not let
       the mixture boil or bubble.)
5)
  Once the agar agar is dissolved, remove from the heat.
6)   Slowly pour into the rest of the mixture. Blend until combined and smooth.
7)
  Transfer into a glass jar and allow it to cool to room temperature.
8)   Refrigerate the mixture afterwards. Once it sets, use as desired.



Good Eating!!!