Thursday, October 23, 2014

Allergy-Friendly Strawberry and Chocolate Cupcakes

I'm off to a late start with my Halloween treats, but I'm on a roll now!

This weekend Cody is going to his first non-family birthday party. I'm not really worried about it, but it will be the first time (of many) he will be in a situation where he can't have what other kids he knows are eating and will have to have his own food from home. I think we've talked enough to him and approached it in a positive way that it will be, as I tell him all the time, "no big deal."

I have to bring a treat for him since he will not be able to eat the cake being served. I decided to make strawberry and chocolate cupcakes. And because it's almost Halloween I had to make ghosts and jack-o-lanterns!

I used my favorite icing recipe, Enjoy Life chocolate chips and Color Garden natural food colors to decorate.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Strawberry Cupcakes

1 3/4 cups oat flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pureed strawberries
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract


Preheat oven to 350 and grease cake pan or muffin pan.
Combine flour, sugar, baking soda and salt.
In another large bowl combine the strawberry puree, oil, vinegar and vanilla.
Gradually stir in the flour mixture. Be sure to mix well.
Spoon the batter into the cake or muffin pan. Bake for about 30 minutes until a toothpick inserted in the middle comes out clean.

*Note that these will not come out pink because the oat flour browns. I don't want you to be surprised!

Chocolate Cupcakes

1 1/2 cups oat flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oat or rice milk
1/3 cup vegetable oil
1 teaspoon white vinegar
1/2 teaspoon vanilla extract

Preheat oven to 350 and grease cake pan or muffin pan.
Combine flour, sugar, cocoa powder, baking soda and salt.
In another large bowl combine the oat/rice milk, oil, vinegar and vanilla.
Gradually stir in the flour mixture. Be sure to mix well.
Spoon the batter into the cake or muffin pan. Bake for about 30 minutes until a toothpick inserted in the middle comes out clean.




No comments:

Post a Comment