November 20, 2009
I love this super simple but yummy recipe from Elana’sPantry.com. My only caution is that because these are mostly air and eggs, be careful about opening the oven and checking them too much. 22 minutes is 22 minutes. They will puff up and be gorgeous if you give them a chance. Note the coconut flour it’s new to me and maybe you, too. Bob’s Red Mill makes a good product, easy to find or mail order. Grapeseed oil- use organic, I like the oil from Salut Sante.
¼ cup coconut flour
¼ cup dagoba cocoa powder
¼ teaspoon sea salt
½ teaspoon baking soda
¼ cup grapeseed oil
½ cup agave syrup (more or less to taste, this can be too sweet, too)
In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda
In a large bowl, blend together eggs, oil and agave, whisk this well!
Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each
Bake at 375° for 20-22 minutes DO NOT OPEN THE OVEN DOOR! THE MUFFINS WILL FALL
Cool and cover with your favorite frosting or a scoop of coconut milk ice cream
Makes 12 cupcakes
(Happy Birthday to Greta, a wonderful baker!)