Sunshine and Sea Salt » A Healthy Foodie Blog

May is here and summer is on its waaaay! Which means, here in my part of the world at least, the blackberry vines are blossoming and producing sweet abundant fruit – deliciously ripe and ready for the picking. Me and my people here didn’t waste a moment on that subject. We packed up a couple Friday mornings ago and headed straight for our local u-pick farm, and came home with a whopping 22 lbs of berries- half of which were blackberries.

 

 

 

My head, heart and sweet tooth were spinning with ideas of what to do with them all. Roasted berry cakes, pie, jam, over pancakes with maple whipped cream, salad and salad dressings were all on the list; and as we sweetly coasted our way through the week, and our fresh berry supply began running short… I started to run out of fresh ideas. So I did what all the people do, and hit up google. Coming quickly across a picture of a gorgeous chocolate cupcake, decorated with a chocolate ganache frosting and a shiny deep purple blackberry (from the beautiful blog, The Pastry Affair) – I knew just what to do.

Chocolate. Blackberries. Mexican Coffee. More Chocolate. Cream Cheese. Buttercream. Yes. Please.

Flavor combinations can be pure divinity. Slow and take a deep breath. Take me away to the fairy land of wild berries and mountains dripping in chocolate. Could that be a thing? Yes, take me there. Magic.

 

So without wasting anymore of your patience. Grab these ingredients and get to work, loves. You won’t regret it. 

  1. About 3 C fresh blackberries- plus extra to garnish your cupcakes.
  2. 3/4 C organic granulated cane sugar-I know. super sinful, y’all. But did I mention we made this on Mother’s Day? πŸ˜‰ 
  3. 1.5 C Bob’s Red Mill All Purpose Baking Mix-I’m telling you. This stuff works like a charm-trust me.
  4. 1/3 C cacao powder- we like Nutiva best.
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 1/2 tsp sea salt – we love the Real Salt brand.
  8. 1/2 C pasture raised butter- Kerry’s Gold hits the spot.
  9. 1 C coconut sugar
  10. 2 pasture raised eggs
  11. 1 TB Mexican Coffee Concentrate- we use Chameleon Cold Brew…because I can brew tea, but not coffee. Truth. But seriously, this coffee is good. Especially for baking. 

For the Chocolate Cream Cheese Buttercream: 

  1. 1/2 C pasture raised butter- just cut that silver package in half if you’re using kerry’s gold unsalted.
  2. 1 C organic cream cheese. 
  3. 1/2 C cacao powder
  4. 2 tsp mexican coffee concentrate- or maybe a tiny bit more if you like. Not too much though, you don’t want runny icing that won’t hold a nice piping shape. but you could always add more powdered sugar. and now I’ve gone too far. 
  5. About 2 C confectioners sugar

Pre-heat oven to 350 F . Line a cupcake tin with parchment paper baking cups. Place blackberries in a high power blender. We like Vitamix. Along with the 3/4 C granulated cane sugar. Blend for about a minute, until niiiiice and smooth. Pour into a sauce pan and heat over medium high. Bring jam to a boil. Whisk and reduce heat to a simmer. Allow  to thicken slightly. You’ll notice the difference on the side of the pan and whisk. Turn off heat and allow to cool. 

In a large mixing bowl, add the flour, cacao powder, baking soda, baking powder,  and sea salt. Whisk to combine and set aside. 

In stand mixer with flat beater attachment, beat butter and coconut sugar until light and fluffy. It will be light brown and fluffy, of course. πŸ˜‰ Add eggs one at a time, scraping sides after each addition. Pour in the coffee. Then add flour alternating flour and jam, beginning and ending with the flour. So a little flour. A little jam. A little flour. You get the moves. The result will be this coffee berry fudge stuff and it. is. i r r e s i s t i b l e. If you’ve got little fingers hangin’ around. For-get about it. 

Using an ice cream scooper. Scoop out this deliciously decadent fudge stuff and fill those baking cups. Pop in the oven and bake for about 25 minutes or until set. My tops started cracking a little, but I thought they were pretty anyway. 

While the cupcakes are baking..make your buttercream. Of course you’ll have to wash your bowl first, unless you’re a stand mixer hoarder. That would be cool. Using the flat beater, again, add the butter and cream cheese and…cream. slowly add the cacao powder and the confectioners sugar. Add the coffee in slow and small batches-since you don’t want the mixture to be too wet. Eyeball it. I added the coffee in between sugar batches and ended with the sugar. Whatever works for you and gets the icing to be the consistency and sweetness you hope for. A pinch of salt wouldn’t hurt either. I forgot to mention that, but it’s totally optional. 

Place this icing into a piping bag fitted with the star tip and pipe onto cooled cupcakes. Place a blackberry in the center and enjoy. these. so. much. I hope you love them as much as we did. XO

Chocolate Blackberry Cupcakes with Cream Cheese Buttercream
A decadent dessert that you don't wanna resist.
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For the Cupcakes
  1. 3 C fresh blackberries
  2. 3/4 C granulated cane sugar
  3. 1.5 C Bob's Red Mill All Purpose Baking Flour
  4. 1/3 C Cacao Powder
  5. 1 tsp Baking Soda
  6. 1 tsp Baking Powder
  7. 1/2 tsp fine sea salt
  8. 1/2 C pasture raised butter
  9. 1 C coconut sugar
  10. 2 pasture raised eggs with golden yolks
  11. 1 TB Mexican Coffee - already brewed.
For the Buttercream
  1. 1/2 C pasture raised butter
  2. 1 C organic cream cheese
  3. 1/2 C cacao powder
  4. 2 tsp Mexican Coffee Concentrate
  5. 2 C confectioners sugar
For the Cupcakes
  1. Pre-heat oven to 350 F. Line cupcake tin with parchment paper baking cups. Place berries and cane sugar in blender and blend smooth. Transfer to sauce pan and bring to a boil. Whisk and reduce heat. Simmer. whisking occasionally until thickened. Remove from heat and allow to cool. It doesn't have to be COLD to mix into batter. In a large mixing bowl, add flour, cacao powder, baking soda, baking powder, and sea salt. Whisk to combine.
  2. In stand mixer, add 1/2 cup butter and coconut sugar. Cream until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add coffee. Add flour and jam. Alternating between the two. Beginning and ending with flour. Using ice cream scooper, add batter to cupcake liners. Bake in oven for about 25 minutes.
For Buttercream
  1. Add butter and cream cheese to stand mixer fitted with flat beater attachment. Begin beating together on slow to medium speed. slow to lowest setting and start adding cacao, sugar and coffee. speeding up as the powder mixes with the cream. Fill piping bags and decorate cooled cupcakes. Finishing with blackberry on top.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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  • Mary- I absolutely am in love with this post! The pictures are so gorgeous. This recipe sounds super delicious too. What a nice way to use up those blackberries. Thanks for sharing πŸ’™ReplyCancel

    • Thank you so much, Shahla. We had so much fun picking and creating!! Happy Wednesday to you, sweet friend!ReplyCancel

  • Christine Wood

    Amazing photos! August is blackberry season around here. I’ll definitely have to make these then!ReplyCancel

    • Thank you so much, Christine! Blackberry season is always something exciting to look forward to. All the happy summer baking dreams!ReplyCancel

Hi, there. I’m feeling somewhat estranged from this online space, but I’ve been feeling the pull lately to make a sudden appearance. 

 We’ve had so much going on in the last… YEAR?! since I’ve been here, so just to give you a little background. If any of you remember, we spontaneously sold our home in the summer of 2015 and hit the road in our fifth wheel in search of elsewhere…The decision was whimsical and sort of like following a whisper. We weren’t really sure what all of it meant at the time. Honestly, it happened so fast. The house flew off the market faster than we could say, “I’m ready” . We were ready, so we thought, for an adventure and change of scenery. We had big dreams for a homestead and maybe even a little organic side business. We’d wanted to move for a while- we just didn’t know the how, when or where questions that most people answer BEFORE calling their realtor .

We’d originally thought we’d uproot and move to Austin, Texas- since it wasn’t that far from home or work, and the food business was so big there. Especially for people with special needs diets, and the farmers markets are plenty. Too bad the extended stay RV parks had other plans in mind. We could find literally NO ONE in that general area that had an open site for us to stay longer than a week. They were all booked for the summer, and since my husband does have a job to go to, it didn’t leave our options extremely open. Luckily, everything ended up working out even better than we could’ve imagined. 

We started our journey traveling from Houston to a little town in South Texas, and stayed on a 100 acre horse ranch. It was super close to work, and everyone was in awe. The ranch was gorgeous and the people were all so personable and hospitable. It was an experience we’ll never forget, but it wasn’t the sort of place we felt called to be planted. After a couple months at the ranch, we worked our way up closer to Central Texas. Not exactly a place for wannabe farmers- the soil is very rocky and difficult to work with. I wasn’t sure this was the place for us either, but this little town we landed in completely and unexpectedly stole our hearts. Everything from the hilly landscape to the community library. I’ve never been in a community so tight knit and it just immediately felt like home, to all of us. We became involved in local activities, joined a church on top of a hill, made friends and soon had thoughts of never leaving. 

Although, in summer of 2016- we did leave. It was decided we would spend the summer at the beach on Galveston Island,  and give this RV thing one last hurrah before being planted long term. It was the best summer, ever, but at the end of our three month stay, we all longed to go HOME. It would take another 7 months before we would find the perfect place for our family to settle, but we finally found it and I’m still pinching myself. 

So here we are, seven people &  three dogs, all settling into our little fixer upper country house tucked away in the hills of Texas. A dream come true, really. So dreamy, that it’s like someone else wrote this story and magically led us to this place we never would have known existed. If only we hadn’t have taken that leap of faith… 

So the kitchen, you ask? It’s a work in progress. But it’s completely cookable as you can see here. πŸ˜‰ I’m slowly getting around to the business of creating new things, and will hopefully be here in this place more often, sharing them with you. Beginning with this veggieFULL fritatta. I really hope you like it. 

You’ll Need:

  1. olive oil
  2. 1 red bell pepper
  3. 2 large sweet potatoes-peeled and diced
  4. 1 medium yellow onion
  5. 2 bay leaves 
  6. about 4-5 cloves of garlic — crushed
  7. sea salt
  8.  small log of goat cheese
  9. about 1 C shredded raw milk cheese
  10. 1 leek – cleaned and chopped 
  11. about 1 C grape tomatoes – washed and halved 
  12. a dozen pasture raised eggs 
  13. 1/2 C sour cream 
  14. chopped scallions for garnish

Place bell pepper in a shallow baking dish and drizzle with olive oil. Roast on top rack at 400 degrees for about 10-15 minutes. Remove from heat and cover with foil, let cool. Toss diced sweet potatoes in separate bowl with olive oil and a big pinch of sea salt. Spread them evenly on a baking sheet and roast for about 20 minutes. Thinly slice onion and sautΓ© in cast iron skillet- with a pinch of sea salt, and a drizzle of olive oil. Add bay leaves and let caramelize. 

Once onions are soft and slightly brown, remove bay leaves and add leeks. Let them cook down slightly then add crushed garlic. Cook over medium heat while stirring occasionally. About two minutes. Turn off heat. Peel bell pepper and slice. add to onion mixture. Remove sweet potatoes from oven and add to skillet. Be sure to spread everything around evenly. Add tomato halves by placing around skillet, halved side up. Pinch about a TB of goat cheese off the log at a time, placing each piece carefully around the veggie mixture. 

Crack 12 eggs into mixing bowl and whisk. Add sour cream. Whisk smooth. Pour over veggies. Sprinkle raw milk cheese on top. Reset oven to 375 F and transfer skillet to middle rack. Bake for about 25 minutes or until set. Remove from oven and sprinkle with scallions. Let cool slightly before serving. 

Devour. Go for seconds. Share. 

A Veggiefull Fritatta
A sweet and creamy egg dish filled with all the flavors and nutrients to get your day started right.
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Ingredients
  1. Olive Oil
  2. 1 Red Bell Pepper
  3. 2 large sweet potatoes - peeled and diced
  4. 1 medium vadalia onion- thinly sliced
  5. 2 bay leaves
  6. sea salt
  7. 1 leek- washed and sliced
  8. 4-5 cloves mashed and chopped garlic
  9. about 1 C grape tomatoes- halved
  10. 1 small log of goat cheese
  11. about 1 C shredded raw milk cheddar
  12. 12 pasture raised eggs
  13. 1/2 C organic sour cream
  14. Chopped scallions for garnish. About one bundle will do. Maybe less.
Instructions
  1. Pre-heat oven to 400 degrees F. Place bell pepper in baking dish and drizzle with olive oil- about a TB. Roast on the top rack for about 20 minutes or until skin becomes blackened and bubbly. Remove from heat and cover with foil. Let cool. This will make peeling easier.
  2. In a mixing bowl, toss sweet potatoes with a big pinch of sea salt and olive oil. Just a drizzle will do. Spread them evenly on a shallow baking sheet and roast for about 20 minutes. This can be done with the bell pepper on the middle rack.
  3. Add sliced onion to skillet over medium heat. Add small pinch of sea salt and tiny drizzle of oil. Toss in the bay leaves. Let caramelize. Stirring occasionally. Once brown and softened, add leeks. Let cook down a little. About 1 minute or two. Add crushed garlic. Stir. Turn off heat. Peel and slice bell pepper. Add to skillet. Add roasted sweet potatoes. Spread ingredients evenly around the skillet bottom. Place tomato halves evenly around mixture. Then goat cheese. One pinch at a time. Whisk eggs in large mixing bowl. Add sour cream and whisk smooth. Pour over veggies. Sprinkle with raw milk cheese. Transfer to oven set to 375 and bake until set. Garnish with scallions and serve.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

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There are feelings, emotions and deep rooted memories associated with scents of seasonal spices. The one that carries the most warmth with me is cinnamon. It’s the note of autumn, which carries into winter and brings Christmas. Give me cinnamon combined with nutmeg, maybe a little allspice, ginger and of course vanilla, aallll the cool month seasons long. Oh, but then there’s that deep invigorating smell of coffee too- it says, ‘Please come in, get cozy and stay a while.’

Dreamy sigh…These beautiful earthy tones of gold, orange and browns come together and invite you back to sweet memories of the past, they ask you to sit, soak in, and give thanks for the present all wrapped in a hand knit sweater, then dream of the future full of hope and glimmery sparkle. Mmmm. Maybe that’s why this Pumpkin Spice flavor is such a knock out when September finally comes around. There’s an excitement in the air. Colored leaves, cool afternoon walks, costume parties, candles, and cinnamon broom sticks. Yes, pumpkin spice embodies all of that, I think. And the latte part, makes it extra inviting. 

I hope you find this recipe of the famous pumpkin spice coffee gone cupcake, gone gluten and dairy free cupcake…extra special this new holiday season. I hope it will give you all the excuses to gather your loved ones around and indulge in sweet memories, hopes and dreams together… one delicious bite at a time. 

For the cupcakes you’ll need: 

  1. 2 C of a gluten free- all purpose flour 
    • For this I made a large batch of All Purpose Flour using 6 C brown rice flour, 3 C Tapioca flour, 1.5 C Potato or Arrowroot Starch, 2 TB xanthan gum, 1 TB fine sea salt. Whisk together and store in a cool dry place with a tight fitting lid. 
  2. 1 tsp baking soda
  3. 1 tsp baking powder
  4. 1/4 tsp fine sea salt -we use the Real Salt Brand
  5. 2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp grated nutmeg
  8. 1/4 tsp ground allspice
  9. 1/2 C unsweeted almond milk (or other non dairy milk) 
  10. 1 tsp raw apple cider vinegar
  11. 1 1/2 C coconut sugar
  12. 1/2 C Nutiva Shortening- the one that’s yellow in color and uses red palm shortening and coconut oil in the ingredient list. (This is your replacement for butter, and will also be used for the icing)
  13. 1 C organic pumpkin puree
  14. 2 pasture raised eggs
  15. 1 TB organic coffee- we use Chameleon Cold Brew in Texas Pecan 
  16. 1/2 TB vanilla extract

Pre-heat your oven to 350 F. Line a cupcake tin with parchment paper baking cups, set aside. Using a measuring cup pour in your almond milk and apple cider vinegar to let sour- this will become your ‘buttermilk’. Set aside. 

In an electric stand mixer with the paddle attachment cream the shortening and coconut sugar together until light and fluffy, just a few minutes. Then, add pumpkin, coffee and vanilla. Add eggs one at a time-scraping sides after each addition if necessary. Then alternate flour, then soured milk in small batches, beginning and ending with the flour mixture. It will look all orange and dreamy creamy. Using an ice cream scooper, drop cupcake batter evenly into cupcake liners. Bake for about 20 minutes or until fragrant and set. Let cool before icing. This will make about 16 cupcakes. 

For the Coffee Buttercream you will need: 

  1. 1 C Nutiva Shortening
  2. 2 C sifted organic powdered (confectioners) sugar
  3. 1/4 tsp fine sea salt
  4. 1 tsp vanilla extract
  5. 2 TB organic coffee (already brewed) 
  6. Almond milk

In electric mixer with paddle attachment add the shortening and cream until smooth. Add sugar about 1/4 C at a time on super low speed so you don’t end up dusting the whole kitchen in sugar…trust me. Once it starts getting thick add the sea salt, vanilla and coffee, increase the speed. If it’s not the consistency you want you can either add almond milk 1 tB at a time to thin it out, or add sugar 1 TB at a time to thicken it. I turn up the speed to high and let it get all fluffy. Then transfer to a piping bag with icing tip. Decorate your cupcakes and then sprinkle a little cinnamon and sugar on top to finish. For the cinnamon and sugar just add a couple tsp of cinnamon to a small bowl with about a 1TB organic granulated sugar and using your fingers just mix it together and then sprinkle over the cupcakes. Voila. You’re done! 

Pumpkin Spice Latte Cupcakes
A cupcake take on the fall favorite, pumpkin spice latte.
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For the cupcakes
  1. 2 C all purpose gluten free flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/4 tsp fine sea salt
  5. 2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp grated nutmeg
  8. 1/4 tsp ground allspice
  9. 1/2 C Unsweetened Almond Milk
  10. 1/2 tsp apple cider vinegar
  11. 1 1/2 C coconut sugar
  12. 1/2 C Nutiva shortening
  13. 1 C pumpkin puree
  14. 2 pasture raised eggs
  15. 1 TB coffee -already made
  16. 1/2 TB vanilla extract
For the Coffee Buttercream
  1. 1 C shortening
  2. 2 C sifted powdered sugar
  3. 1/4 tsp fine sea salt
  4. 1 tsp pure vanilla extract
  5. 2 TB organic pre-made coffee
  6. extra almond milk-if needed
For the cupcakes
  1. In a measuring cup, mix almond milk and apple cider vinegar and let sour on the side. In a stand mixer with paddle attachment, cream the sugar and shortening together until fluffy. Add the pumpkin puree, vanilla, coffee, and eggs. Scraping sides if needed. Add flour then soured milk, alternating in small batches. Begin and end with the flour mixture.
  2. Transfer to cupcake tin with parchment paper baking liners using an ice-cream scooper. Bake at 350 for about 20 minutes or until set. Let cool.
For the coffee buttercream
  1. Cream the shortening in a stand mixer until smooth. Add the powdered sugar about 1/4 C at a time on low speed. Add vanilla, coffee and sea salt and whip until desired consistency. If too thick- add almond milk 1 TB at a time. if too thin, add more sugar.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

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Okay, so apparently I’m a little more obsessed with all things chocolatey than I’ve ever been willing to admit. And since this little blog here is letting the secret out, I see no reason to hide anymore. πŸ˜‰ Especially since chocolate can be healthy, energizing, and detoxifying with an extra dose of happy, it would be kind of silly selfish not to share the goodness. Don’t you think? 

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By definition, these are not exactly ‘chocolate’ or from the cacao bean, but carob has a lot of similar qualities, so I’m calling it close enough. If that’s okay with you. Either way,  I think you will agree be it cacao or carob, dare to pair it with coffee and all of your dreams are sure to come true. 

In this case, we used an organic instant espresso, since I’m not a regular coffee drinker and don’t, plus never has owned a coffee machine. This made the process easy by simply melting a Tablespoon or so of these melty coffee ground like things into a little bit of boiling water, and then adding this to eggs, oil, and vanilla. Then into the chocolatey dry mix. It’s sort of like magic and takes the flavor party to a whole new level. If you’ve never done this, you’ll have to trust me on this one. 

Also, if you’re still taking regular trips to your nearest donut palace (we call that Shipley’s around here) , you can replace that with a new ritual right in your very own kitchen without the gluten, dairy, refined sugar or the tummy ache. They’re so easy to make, pretty easy to clean up (especially if you have kids that like donuts.. wink, wink) , and they’ll make you feel good too. 

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Here’s the recipe for the donuts: 

  1. 1 1/2 TB organic instant espresso 
  2. 3/4 C boiling water
  3. 1 1/2 C All Purpose Gluten Free Flour (we used the one that can be found here under GF baking) 
  4. 1/2 C toasted carob powder
  5. 1 1/2 C coconut sugar
  6. 1 tsp baking powder (aluminum free) 
  7. 1 tsp baking soda (bob’s red mill) 
  8. 3/4 tsp fine sea salt
  9. 2 pasture raised eggs
  10. 1 TB mexican vanilla (or regular vanilla) 
  11. 1/3 C melted coconut oil
  12. coconut oil in a spray can for greasing two donut pans 

Pre-heat oven to 350 degrees. If you’re like me, and you’re baking in a tiny RV kitchen, with a tiny RV oven..make that about 325 using an oven thermometer and place your donut pan- baking one at a time- on top of a pizza stone. (a little trick I learned to prevent burned booties. I mean bottoms.) Grease both donut pans with coconut oil and set aside. 

In a medium sauce pan heat water to a light boil and whisk the espresso in until melted. Remove from heat and let cool.

In a large mixing bowl add flour, carob powder, coconut sugar, baking powder, baking soda, and sea salt. Whisk dry ingredients together. 

In a separate mixing bowl add eggs, oil and vanilla. Whisk. Then add cooled espresso. Whisk again. Mix into dry ingredients using rubber spatula. (I like using rubber spatulas when baking because when scraping the batter bowl, you donut miss a thing- see what I did there?) Don’t over mix. Spoon batter into donut pans. I used an ice cream scooper to ensure equal sizes. Then, using a spoon with the back side dipped in coconut oil, spread the cake batter around to mold into those little donut shapes. Make sure to remove the batter from the center…but you probably already knew that. Like, duh. πŸ˜‰ 

Bake at 350 or 325 (depending on oven size) for about 12 minutes, or until set. Once cooled, invert the pan onto a flat surface and get ready to dip into glaze.

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For the glaze:

  1. 1 C coconut sugar
  2. 1 C filtered water
  3. a big pinch of sea salt
  4. a little pinch of cinnamon
  5. full fat can of coconut milk (use the fatty white part only- not the runny liquid that sits on the bottom) 

In the same sauce pan you used for espresso, add coconut sugar and water. Bring to a boil and reduce. Whisk often to prevent sticking. Once the whole thing is bubbly and reduced to a sticky sauce, add the coconut cream. Whisk constantly and continue heating until thick like caramel. but not too thick because it will thicken more as it cools. Add salt and cinnamon. whisk some more. Let cool slightly and serve by dipping one side of the donuts one at a time. Or you could use a spoon and drizzle it over. Or you could just dump the whole thing over them and make a big mess, like I did. Or you can make this chocolate glaze instead…which you see in two pictures here. Sorry for being so confusing. But sometimes options are cool, right? 

For the chocolate glaze: 

  1. 1/4 C Boiling filtered water
  2. 1 C dairy free chocolate chips (enjoy life-semi sweet) 
  3. 1/2 TB coconut flour (for thickening) 
  4. 1 1/2 TB brown rice syrup
  5. 1 tsp pure vanilla extract (mexican vanilla is the coolest and it smells like rootbeer, just sayin’ )

In a sauce pan, melt chocolate into water over medium heat, whisking constantly. Add flour, syrup and vanilla. Whisk smooth. Remove from heat. Dip the donuts. Sprinkle with hemp seeds for extra added healthy happiness…

Have so much fun, y’all! 

Carob Donuts with Espresso
A happy healthy coffee donut.
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Ingredients
  1. 1 1/2 TB organic instant espresso
  2. 3/4 C boiling water
  3. 1 1/2 C all purpose gluten free flour (grain free version posted on the blog)
  4. 1 1/2 C coconut sugar
  5. 1/2 C carob powder
  6. 1 tsp baking powder
  7. 1 tsp baking soda
  8. 3/4 tsp fine sea salt
  9. 2 pasture raised eggs
  10. 1 TB mexican vanilla
  11. 1/3 C melted coconut oil
Instructions
  1. Pre-heat oven to 350. Grease two donut pans with coconut oil.
  2. Bring water to a boil in a medium saucepan. Whisk in espresso until melted. Remove from heat and let cool. In a large mixing bowl, add flour, sugar, carob powder, baking soda, baking powder and sea salt. Whisk together.
  3. In a separate mixing bowl add eggs, vanilla and oil. Whisk smooth. Add cooled espresso water. whisk again. Add wet into dry and stir until combined. Spoon into donut molds and spread around evenly. Bake for about 12 minutes or until set.
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

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  • Mel

    These sure are show stopping beauties!!ReplyCancel

    • Aw, thanks so much Mel! Donuts are such a win around here. :) I hope you’re having a fantastic week! xoReplyCancel

  • Liz Young

    Once again, you amaze my taste buds! I am going to be making these very soon! Thank you for coming up with another amazing gluten free recipe..and even dairy free! perfect for me!ReplyCancel

    • Ah! Thank you, Liz! I hope they take you to the moon and back! πŸ˜‰ All the love, sweet one!ReplyCancel

The thing I love most about these cupcakes is the fact that they’re made only with quinoa flour. I mean, the quinoa flour IS the all purpose flour. No starch or gums required. That’s a huge step you can cut out in the baking process if you normally whip up your own flour mix to start. Saving time on mess and clean up. Not that you won’t make a tiny mess when making these, and there are other steps to making these decadent fudge like treats, but when you’re a busy person with other things to get to, every second counts. 

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With the time you save in using a singular flour, you also get a more nutrient dense and lower carb end result since starches and gums increase the glycemic index, causing a rise in blood sugars and can sometimes slow down the digestive process, making all the nutrients in these a little easier to absorb. Which, I’m happy to say, should give you a little boost of energy. 

This was the first time we used quinoa flour after finding it in the gluten free baking isle at our local grocery store. Made by one of our favorite gluten free flour and oat producers, Bob’s Red Mill. It’s also how we found this recipe, so I can’t take credit for all of its glory. I only switched a few ingredients to lower the sugar content, changed the name since we’re not using sour cream like the original recipe, and increased nutrient value. Making this slightly altered ‘cupcake’ a powerhouse super treat I think you’ll want to keep. πŸ˜‰ It has a slight quinoa undertone, but it mostly reminds me of chocolate and espresso…healthy and indulgent. 

Here’s the recipe: 

  1. 1/4 C unsalted pasture raised butter
  2. 1/2 C filtered water
  3. 1/4 C cacao powder (We like Nutiva) 
  4. 1 C coconut sugar 
  5. 1 1/4 C quinoa flour (Bob’s Red Mill) 
  6. 1/2 tsp baking soda (Bob’s Red Mill) 
  7. 1/2 tsp baking powder ( aluminum free) 
  8. 1/2 tsp fine sea salt (Real Salt Brand or Pink Himalayan) 
  9. 2 pasture raised eggs; separated (Vital Farms or your favorite pasture raised variety) 
  10. 1/2 tsp mexican vanilla (or regular pure vanilla extract) 
  11. 1/4 C greek yogurt made by pasture raised (grass fed) cows (plain and unsweetened) 

Preheat your oven to 350 degrees F. Line a cupcake tin with parchment paper muffin liners. 

In a medium saucepan combine butter and water. Melt together and bring to a boil. Remove from heat and let cool slightly. Whisk in the cacao powder and set aside. Sift quinoa flour, coconut sugar, baking soda, baking powder and salt together into a large mixing bowl. Whisk to combine. 

Using two more mixing bowls, one small and one medium, separate the eggs. Whites should be dropped into the larger bowl and yolks go into the small one once separated. Add vanilla and yogurt into the egg yolks, then the cooled chocolate mixture. Whisk smooth then mix into the flour mixture. It will be thick. 

Using a handheld electric beater, beat the egg whites until soft white peaks form. Then fold into the chocolate batter with a rubber spatula. 

Using a mini ice-cream scooper, scoop the batter into the muffin tin. Bake for 10-12 minutes. 

Let cool and ice with an icing of choice or eat as is. We made these for like the 100th time today and finished them with a strawberry, almond butter and chocolate icing, thickened with coconut flour. The people here always think the ‘natural’ icings I’ve been coming up with are not sweet enough for them, but if you have less of a sweet tooth and want to try them out I’ll post two options below with estimated measurements.

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Maple Almond Butter Icing:

  1. about 1/2 C almond butter (unsweetened- we like the 365 brand found at whole foods, or Costco carries a version too) 
  2. maple syrup – about 1/2 C
  3. pinch of cinnamon and sea salt

Whisk all ingredients together until smooth. Pipe using piping bag and tip onto cupcakes. 

Strawberry Chocolate Almond Butter Icing:

  1. 1/2 C strawberry preserves (we made ours with fresh strawberries, coconut sugar, and filtered water)
  2. 1/4 C almond butter
  3. 1/3 C cacao powder
  4. about 4 TB coconut flour

Whisk until smooth. Pipe onto cupcakes. Sprinkle a little maldon sea salt for garnish and a more intense flavor. 

Greek Yogurt Fudge Cupcakes
A healthier more nutrient dense alternative to mainstream fudge cupcakes.
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Ingredients
  1. 1/4 C unsalted pasture raised butter
  2. 1/2 C filtered water
  3. 1/4 C cacao powder
  4. 1 C coconut sugar
  5. 1 1/4 C quinoa flour
  6. 1/2 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp fine sea salt
  9. 2 pasture raised eggs; separated
  10. 1/2 tsp mexican vanilla
  11. 1/4 C greek yogurt (from pasture raised/grass fed cows)
Instructions
  1. Pre-heat oven to 350 degrees F. Line muffin tin with parchment paper baking cups. In medium saucepan, bring butter and water to a boil. Remove from heat and cool slightly. Whisk in cacao powder until smooth and set aside. Sift flour, sugar, baking powder, soda and salt together into large mixing bowl. Separate eggs into two separate mixing bowls. One large and one small. Drop whites into larger bowl and yolks into the smaller one. Add yogurt, vanilla and chocolate mixture to yolks and whisk together. Mix into dry mix. Using an electric hand beater, beat egg whites until soft peaks form. Fold into chocolate batter. Bake for 10-12 minutes or until puffy and set. Let cool before serving, and before piping any icing to prevent them from falling apart.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

 

 

 

 

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  • Look at those little chocolate covered lips!! So adorable! These cupcakes look and sound amazingly delicious, Mary! I have actually never tried quinoa flour, since I’m the only one in my family who will eat quinoa. I bet they’d never even know these had quinoa with the butter, cacao, and sugar masking the flavor :) I like that it can be used alone without mixing in other flours. That definitely saves on time…I’ll have to look for it on my next trip to the grocery store!ReplyCancel

    • Yay! Thanks so much, Joscelyn! The people here don’t care much for quinoa either, except when fried and made into a cake, or in this case- a cupcake. πŸ˜‰ I’m excited to try the flour on other things too, since it can be used as an AP. I hope y’all like it! xoReplyCancel

  • Mary,

    I love that you added nutrient dense ingredients to these cupcakes. Turning almond butter into frosting looks like sheer magic here – so brilliant! I can’t wait to try this recipe.ReplyCancel