Chocolate Peanut Butter Cupcakes (Gluten, Soy, Casein Free!!)

For a month I have been placed (willingly, I might add!) on a rebalancing diet which essentially means no wheat, cow's milk products, refined cane sugars, soy products, or yeasts.  This can be extremely tricky for the uninitiated - fortunately I have virtually been cooking this way for a year since my daughter India, and husband Greg, have also been on this diet and chosen to eat this way permanently because of how wonderful they felt afterwards.

I have my annual book club meeting tonight at the house of my girlfriend, Kathy (who is also on the same rebalancing diet!) and so, I decided to whip up these little treats for us to snack on!!!  They are really yummy and I obtained almost all of the ingredients at my local "Bulk Barn"!  The recipe comes from an amazing blog ~ gingerlemongirl which you should all check out!  As you can see from the photos, I made a dozen mini-cupcakes for the book club, and the others were for India and Devon as an after-school treat!!  This recipe will make a dozen regular sized cupcakes (there was one large and small cupcake that I didn't photograph as they are presently in my stomach!!!)

CHOCOLATE PEANUT BUTTER CUPCAKES

Ingredients:

Cupcakes ~

1/3 cup brown rice flour 

1/3 cup tapioca flour

1/3 cup sorghum flour

1/2 tsp xanthan gum

3/4 cup sugar (I used coconut sugar)
1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

3/4 cup non-dairy milk (I used unsweetened almond milk)

1/2 tsp pure vanilla extract

2 eggs, slightly beaten

• Preheat oven to 350 degrees. Grease cupcake cups and dust pan lightly with sweet rice flour.
• In a medium sized bowl, whisk together all dry ingredients. Make a well in center of dry ingredients. Add milk, oil, vanilla, and beaten eggs. Whisk together until combined and pour into prepared cups.
• Bake in preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean. Do not over bake as these can dry out quickly!!
• Cool cupcakes completely before frosting.

 Frosting ~

1/2 cup natural peanut butter

1 1/2 cups powdered sugar (I used agave syrup)

1/2 tsp vanilla extract

2 - 4 tbsp non-dairy milk (I used unsweetened almond milk)

Glaze ~

 1/2 cup chocolate chips (I used Callebaut chips)

1 tbsp oil (grapeseed, coconut, or olive)

3 - 4 tbsp water

• In a large bowl mix peanut butter with powdered sugar. Add vanilla and non-dairy milk. You can add more or less milk to create the consistency you prefer.
• Spread peanut butter icing over completely cooled cupcakes.
• In another bowl melt chocolate chips and oil over a pot of simmering water, until melted. Whisk in water, 1 tablespoon at a time, until you get a drizzling chocolate sauce consistency. Drizzle glaze over frosted cupcakes.
• Serve immediately or chill.

Easy Wheat & Yeast-Free Pizza Dough!

The one food that India has been craving (and crying over!) while on this restricted diet is pizza.  No mean feat since we all know that the pizza dough requires yeast and wheat to make it so darned delicious!!  I did some research on a few celiac and vegan sites and combined a couple of recipes to create this dough.  Although not as ooey-gooey good as regular dough, it was delicious!  India almost cried!!!  The picture I have taken is my pizza as she is not allowed to have mushrooms and meats, but she had onions, garlic, my homemade tomato sauce and the goat cheddar shredded over top!

EASY WHEAT & YEAST FREE PIZZA DOUGH

Ingredients:

1 cup spelt flour

1 cup brown rice flour

1 tsp sea salt

2 tsp baking powder

1 cup water

1 tsp Italian seasoning

1/4 cup EVOO

• Mix all the ingredients together, but leaving approximately 1 tbsp of the olive oil.
• Form into four small balls and flatten on a non-stick cookie sheet (or one spritzed with olive oil, like I did!), into thin discs.  Prick the dough all over with a fork and brush the remaining olive oil over the tops of each pizza base.
• Place in the oven for 6 to 7 minutes at 425F.  Remove from oven and top with your favourite vegetables and meats and place back in oven until lightly browned and cheese is melted (approx. 10 mins)
• Slip off of the pan and ENJOY!