Friday, December 4, 2009

Gluten-free Banana Cupcakes

This is my fluffiest vegan banana cupcake recipe made gluten-free. I was very pleased with the result of this conversion as well. I think all the bananas is what helps make it fairly light and very tasty. The peanut butter icing doesn't hurt either. Neither does the melted chocolate chips and the tamari almonds.


Recipe
*1-1/4 cups gluten-free mixture*
1/4 cup brown sugar
1/2 cup organic granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup earth balance margarine (melted)
1/2 cup organic coconut milk
2 tablespoons golden flaxseed (ground)
2-3 organic ripe bananas (2 large or 3 medium)
2 teaspoons frontier organic vanilla extract
2 tablespoons gingerale


Gluten-free flour mixture: 2-3/4 cups organic brown rice flour, 1/2 cup tapioca starch plus 1/4 cup Bob's Red Mill Almond Meal. Put through a sifter to make sure it's blended together very well.This makes 3-1/2 cups gluten-free flour. You only need to use 1-1/4 cups for making the above recipe.*

#1 -- Stir together the first six dry ingredients and then sift into a large bowl.
#2 -- Put the melted margarine (cooled slightly), the coconut milk, bananas, the ground flaxseed, and the vanilla extract in blender and whirl till light and frothy! Then add the 2 tablespoons of gingerale - whirl briefly.
#3 -- Incorporate the wet ingredients into the dry using as few strokes as possible to blend the two mixtures together.
#4 -- Using a 1/3 cup measure divide mixture evenly into your cupcake liners (I used the If You Care nonstick/unbleached cupcake liners).
#5 -- Throw in the oven at 350 for about 20-22 minutes depending on your oven. I suggest checking at the 20 minute mark.
#6 -- Let cool in the muffin tin for about 5-10 minutes -- then carefully transfer each cupcake to a wire rack to cool completely before frosting, if desired.

Veggie Prairie Girl Rambles
These cupcakes were very popular even with those that can eat wheat no problem. They are not as light and airy as those made with wheat but they are certainly not heavy nor crumbly. I have found that most of the gluten-free items you buy are for the most part very dry and crumbly. It's enough to turn anyone off gluten-free baking attempts. However don't hesitate on this recipe -- you should be well pleased with the results. In fact my DD (who can eat wheat) requested that I bake the gluten-free version of this recipe as she said she actually prefers this over the original version made with wheat. I'll get right on that!

1 comment:

  1. If the roads weren't so nasty today, I'd run over there and snatch some of those cupcakes. Yummmmm!

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