Superfood Almond Brownie Cupcake
Gluten free, vegan, sugar free and model friendly.
Skinny-ing up my desserts is what I love doing. That way, I have an excuse to eat more than one! One of the perfect comfort foods to have with a cup of tea is a good ol’ chocolate brownie. The problem with a lot of brownies is that there is absolutely nothing nutritional about it. You can justify that chocolate is good for you all you want but the reality is that the main ingredients are ones that should be avoided: wheat, sugar, butter and milk chocolate. They taste great but they offer nothing but a sugar high and a bargain with your waistline.
I’d like to share with you a satisfying brownie cupcake using an amazing gluten free flour product I found at Fiesta Farms. Living Intentions‘s Sprouted Flour Super Flour is an all around amazing flour to bake goods with and even delicious enough to eat raw! During a few baking sessions, I caught myself eating it by the spoonful. That good.
In my last post, I listed a few benefits of eating sprouted grains and seeds. Unlike other refined flours, Living Intentions only uses raw sprouted ingredients. Which is why it has a granulated texture (kind of like raw coconut sugar) that’s a lot more rough compared to other soft gluten free flours that have been refined and processed. Thus making it harder for me not to eat it directly of the bag! 😉
There’s a reason why they call this flour a “super flour” because of the list of super food ingredients: sprouted buckwheat flour, sprouted almond flour, organic mesquite pod powder, white chia seed powder and organic agave inulin. Refined sugar free, gluten/wheat free, vegan, raw and high in protein and fiber; it’s the ideal all purpose flour for those with food allergies and for those who want a healthier alternative. Did I mention how delicious the flour was? And so, in honour of this super duper product, I decided to make it into a super food almond brownie in the form of a cupcake. Just for fun. 🙂
What you’ll need:
2 tablespoons of softened room temperature coconut oil (virgin, cold pressed and organic)
1/2 cup of granulated of xylitol
1 flax egg (1 tablespoon of ground flax + 2.5 tablespoons of filtered water…let sit for a bit to form an “eggy” like texture)
1/4 cup of unsweetened organic almond milk (Try not to get brands that contain tapioca starch or added preservatives)
1 teaspoon of pure vanilla extract
1/4 cup of organic raw cacao powder
1 teaspoon of baking soda
1/4 cup of sliced natural almonds + some for garnishing
1/4 cup of unsweetened vegan chocolate chips (I use my homemade chocolate chunks which contain 3 ingredients: raw cacao, stevia and coconut oil)
Preheat oven to 350 F. Cream together coconut oil and granulated xylitol in a bowl. Add in flax egg. Blend in almond milk and vanilla extract. In another bowl, mix flour, baking soda and cacao powder. Add to wet mixture and stir until fully combined. Fold in sliced almonds and chocolate chips/chunks.
Distribute batter evenly into a 6 muffin tin. About 3/4 full for each cup. Bake for 30-35 minutes. Remove from oven and refrain from eating right away. (I didn’t and burned my mouth – yikes!) Allow to cool slightly before removing from tin. Garnish with more sliced almonds – raw or roasted with coconut oil. Super brownies for the win!