October 21, 2010
Vanilla Strawberry Cupcakes
1/2 cup sprouted quinoa flour
1/2 cup sprouted oat flour
1 cup walnuts, soaked overnight
1/4 cup macadamia nuts
1/2 cup almond flour (or nut pulp)
1 Tbsp ground golden flax seeds
1 tsp coconut oil
2 drops Medicine Flower Vanilla Extract (or 1/2 tsp vanilla bean powder)
6 medjool dates, soaked and chopped
3 Tbsp honey or agave
2 Tbsp yacon syrup
pinch sea salt
1 tsp lucuma powder(opt)
water, only if needed
When tails are just starting to form sprouts are ready to dehydrate. Spread oats and quinoa on separate non-stick dehydrator sheets and dehydrate about 2 - 4 hours. (stir and flip occasionally).
Process walnuts and macadamia nuts in food processor. Add almond flour and remaining ingredients. Process until thick and creamy, like batter. Stir in oat and quinoa flours. Taste for sweetness and adjust as needed.
1 cup cashews, soaked 4-6 hours
1 cup water
4 medjool dates, soaked and chopped
1 cup strawberries
1/4 cup young coconut meat (optional)
3 Tbsp melted cacao butter (about 1/4 cup or more of grated cacao butter melts to several tablespoons)
1 tsp coconut oil, melted
1/4 cup honey, maple syrup, or agave
1 drop Medicine Flower Vanilla Extract or 1/2 tsp vanilla bean powder
4 drops Medicine Flower Strawberry Extract
pinch of sea salt
beet juice will add color (I didn't use it)
Combine cashews and water in high speed blender until creamy. Add remaining ingredients and blend well. Refrigerate to set.
Sprinkle very small amount of almond flour on bottom of muffin cups.Spoon mixture into cupcake cups. If using paper liners, place inside tin molds. Build up a small rounded mound on top to resemble a real cupcake.
Dehydrate at 125 degrees for 1 1/2 hours. Remove cupcakes from metal molds and continue to dehydrate another 4-6 hours at 110 degrees, depending on size.
Squeeze icing from pastry bag or zip lock bag with small hole cut in corner, onto cupcake, or just spread with spatula. Top with sliced strawberries, shredded coconut, chopped nuts, chocolate syrup, etc. Add frosting when ready to serve. Store both cupcakes and icing in freezer. Defrost and frost cake just prior to serving. TIP: I used a fork to draw lines in cupcake to look like it was baked in a wrapper. (see top figure).
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