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Sugar- and gluten-free white bean apple and orange peel cupcakes with pomegranate cream

December 14, 2015 Yael Greenberg

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Have you tried the amazing sugar-free gluten-free vegan cookie dough with homemade chocolate chips? It’s heavenly and so easy! These cupcakes are really an upgrade of the dough for easier serving and presentation. 

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Ingredients for cupcake (makes 12):

  • White beans, canned or 1 ½ c dry (soaked and cooked)
  • 3 apples, diced
  • Peel of 1 orange
  • 1 c dates, pre-soaked 8 hours and pitted
  • 6 tbsp natural peanut butter
  • Atlantic salt (just a sprinkle)
  • Vanilla extract (1 tbsp)
  • Cinnamon (¼ tsp)
  • Baking soda (½ tsp)
  • Apple Cider Vinegar (1 tsp)

Ingredients for cream:

  • ½ package of silky tofu
  • 2 tbsp pomegranate powder (superfood) (can use any berry powder and also skip this if you don’t have any)
  • 3 tbsp date or maple syrup
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Instructions for cupcake:

  • Heat the over to 180 degrees Celsius
  • Strain water from beans and dates, throw everything into the blender and blend!
  • Cut orange peel into really thin pieces.
  • Add orange peel and apples to the mix and pulse blend. Or blend on low for just 10 sec or mix in manually.
  • Add the mix to the cupcake tin on the cupcake wrappers you previously placed in the tin.
  • Bake for 30-40 minutes. Check if ready with a toothpick (stick it in and see if it comes out clean). 

Instructions for cream:

  • Blend the ingredients. 
  • Add on top of the cupcakes after they cool.
  • Sprinkle a bit more of pomegranate powder on top.
  • Drizzle a bit of maple or date syrup 

And voila!
Happy clean eating!


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