Chocolate and orange is one of my favourite flavour combos! These are also great for school lunchboxes as they are nut free. My kids love them. If you don't have sorghum flour, you can use any other type of flour you have in your pantry.
Ingredients (makes 12)
1 cup whole spelt flour (or spelt grain, if milling in Thermomix)
1/2 cup sorghum flour
1/2 cup cacao powder
1/2 cup rapadura sugar
1 tsp baking powder
1 tbsp Superfoods for Kids Berry Choc Chunk
1 free range egg
Zest and juice of 2 large oranges
3 tbsp butter (from block), melted
1 tsp vanilla
1/2 cup choc chips (I used Sweet William brand)
1 cup whole spelt flour (or spelt grain, if milling in Thermomix)
1/2 cup sorghum flour
1/2 cup cacao powder
1/2 cup rapadura sugar
1 tsp baking powder
1 tbsp Superfoods for Kids Berry Choc Chunk
1 free range egg
Zest and juice of 2 large oranges
3 tbsp butter (from block), melted
1 tsp vanilla
1/2 cup choc chips (I used Sweet William brand)
Method
1. Preheat oven to 180 degrees C and line a cupcake tray with 12 cupcake cases.
2. In a large bowl, combine the dry ingredients.
(if milling spelt grain in Thermomix, do this for 1min/sp9 and pop a piece of paper towel in between the lid and MC to stop the flour from spitting out whilst milling).
3. Add wet ingredients and stir to combine.
4. Divide mixture between cupcake cases and bake for approximately 15 minutes or until cooked. Let cool down slightly before turning cupcakes out onto a wire rack to cool completely.
1. Preheat oven to 180 degrees C and line a cupcake tray with 12 cupcake cases.
2. In a large bowl, combine the dry ingredients.
(if milling spelt grain in Thermomix, do this for 1min/sp9 and pop a piece of paper towel in between the lid and MC to stop the flour from spitting out whilst milling).
3. Add wet ingredients and stir to combine.
4. Divide mixture between cupcake cases and bake for approximately 15 minutes or until cooked. Let cool down slightly before turning cupcakes out onto a wire rack to cool completely.
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