Chocolate Cupcakes (Dairy, Gluten/Grain and Refined Sugar Free)

By Irene Shaver @hhwife
I can't take credit for these cupcakes. A lady at church has been bringing in a similar version for our coffee break time (yes our church breaks for coffee/tea and treats halfway through the service.)  No one seems to notice that they are gluten free as they don't last long.   I don't know exactly what her recipe looks like but I do like the recipe by Cake on the Brain.  I only altered it a little to cut out the grains completely (caking powder) and the dairy.  This recipe turned out so well.  They are nice and light, chocolatey and don't taste a bit like quinoa.  I used the psyllium husk to ensure that they stay together but it may work with another egg instead.   Since quinoa is a seed these cupcakes are actually grain free and full of protein.
Note: If using white quinoa you may need omit the milk.  The red quinoa is more dry than the white so it requires a little more liquid.

Ingredients (makes 20 mini muffins and 14-15 large muffins)
  • 2 cups cook quinoa (approximately 3/4 cup dry)* I use the red quinoa
  • 3 eggs
  • 1/3 cup non dairy milk milk
  • 1 tablespoon psyllium husk (or another egg might work with 1/4 milk instead of 1/3 cup milk)
  • 1/2 cup grapeseed oil
  • 1/4 cup melted coconut oil
  • 1 1/4 cup palm sugar
  • 3/4 cup cocoa (I use a nice rich cocoa)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon gluten free vanilla

Directions
  1. Preheat oven to 350 F.  Prepare muffin cups/tray.
  2. Using a blender, blend quinoa, eggs, milk, oils and sugar until very smooth.  I don't have a great blender so this took me a few minutes. Let this be a hint to my husband ;)
  3. Next add all remaining ingredients and blend until no small pieces remain.
  4. Fill cups until 3/4 way full.  
  5. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
  6. Enjoy!

They are very light and yummy!
* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.