I had been wanting to make a tasty, kinda naughty and definitely boozy dessert for a while and then I decided: gluten free chocolate hazelnut rum cupcakes.
I know it’s a mouthful, but just keep repeating it and it will become a mantra, a meditation even.
And you could do so while making them, which is super easy and gratifying.
With the same doses you can make a cake too, it surely is a great mix of flavours for some special *coughsexycough* occasion *wink wink*
I really hope you will make these gluten free vegan boozy cupcakes and I’d love to know what you think of them!
Ciao!
Sonia
Gluten free chocolate hazelnut rum cupcakes, Valentine's Day perfect dessert! They're soft, creamy boozy and delicious! Oh and vegan too!
- 3 tbsp ground flax seeds
- 100 gr gluten free hazelnut flour
- 100 gr gluten free brown rice flour
- 100 gr gluten free potato starch (or other gluten free starch)
- 80 gr brown sugar
- 2 tsp cream of tartar
- 1 tsp baking soda
- 100 gr gluten/dairy free dark chocolate
- 250 gr gluten free, non dairy milk
- 20 gr seed oil
- 4 tbsp gluten free rum
- gluten/dairy free hazelnut chocolate spread
- hazelnut grain
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pre-heat your oven 180° C / 350 F
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mix the ground flax seeds with 10 tbsp of water and let it rest for 10 minutes, until it forms a gel-ish mixture
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in a bowl mix the dry ingredients: flours, starch, sugar, cream of tartar and baking soda
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add the non dairy milk, the rum and the seed oil and mix well
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melt the dark chocolate and add it to the batter
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carefully incorporate the flax seed mixture too, until you have a smooth batter
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pour the batter into the cupcake molds, almost up to the top of each mold (I got 10 cupcakes with these doses)
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bake the cupcakes for 20-30 minutes (check them with a toothpick after 20 minutes)
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once the cupcakes have cooled down, top them with chocolate hazelnut spread and the hazelnut grain
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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