Tuesday, July 24, 2012

Chocolate Avocado Cupcakes

WOW WOW WOW...mixing my 2 most favourite things in this world....avocado and chocolate. The cupcakes are divine!!  Unbelievable. The recipe says they will only last 3 days...hmmmm they probably won't last 3 hours. AMAZING.

1 1/2 cups whole wheat pastry flour
1/4 cup raw cacao
3/4 tsp baking powder
1 1/2 tsp baking soda
1 cup coconut crystals
1/4 tsp salt
1/2 avocado
1 cup warm water
2 tbsp agave syrup
1 tbsp apple cide vinegar
1 tsp pure vanilla extract
1 tbsp ground flax seed mixed with 3 tbsp warm water

2 large avocados
6 tbsp raw cacao
1/3 cup agave syrup
1 tsp pure vanilla extract
dash of salt
dash of cinnamon

1. Preheat the oven to 350 degrees. Line muffin tin with 8 cupcake liners.
2. Mix together the flour, cacao, baking soda, baking powder, sugar, and sea salt.
3. Place your avocado, water, agave, oil, and vanilla in a blender, and blend till smooth. Add this mixture, along with the flax, to the dry batter. Beat with an electric hand mixer for about 3 minutes. Pour batter into muffin cups. Bake for 15 minutes.
4. While cupcakes cool, mix all icing ingredients in a food processor. Ice the cupcakes and serve!

Monday, July 23, 2012

Vegan Meal for my Omnivore Friend

Stir fry your favourite veggies, I used onion, broccoli, carrot, zucchini and peppers. Add cooked quinoa and stir in tahini sauce.

Tahini Sauce
1/4 cup tahini sauce
2 tbsp tamari
3 tbsp water
1 tbsp agave nectar
1 tbsp rice vinegar
1 tsp chile sauce
1 tsp dijon
salt and pepper to taste
Mix all together, tasting to adjust if needed
Served beside  Leek & Spaghetti Squash Polenta with White Sauce (recipe on this blog)