This recipe I found from one of the blogs I like to follow, and then I altered it a bit to suit the no-sugar and flavor preferences. So if you want the recipe unaltered, here's the link to that recipe, and the awesome blog I love to follow:
There's another awesome blog, you may have heard of it before, Gluten Free Girl and the Chef. They just came out with a cookbook-I'll be getting it soon from a friend for a birthday present. *YAYAYAYAYAY!* I follow those two blogs and check them each day-they have wonderful recipes for baked goods, meals, occasions, everything. And it's really encouraging to read about other families that have similar challenges with their diets, and how they overcome. If you, or anyone you know are celiacs, and you haven't checked these sites, you gotta check them ASAP!
Last night we celebrated the September birthdays on my hubbies side-his Dad, our brother-in-law, and myself. The cupcakes had dried a bit (which I figured they would, considering the box mix was using ONLY rice flour and tapioca flour) but that's why I made something else sweet to bring. And it was so delicious! Pumpkin carob chip mini cakes. They were so moist and delicious. I love them. Dearly. I used to always want chocolate chocolate chip bundt cake for my birthday-and that's kinda difficult when I can't use that recipe or have real chocolate. But instead, I mixed the next best things into an amazing dessert, and I will be making it again. And again. And again. And again. And maybe sometime I'll reduce the sweet, and make them into muffins for breakfast. Ooh...that IS a good idea! Maybe I'll run to the kitchen to play later.. >_>
It's a long list of ingredients, but SUPER easy to make! You can make them into actual bundt cakes, mini bundt cakes, cupcakes, whatever!
Pumpkin Carob Chip Mini Cakes
2 oz millet flour
2 oz teff flour
2 oz buckwheat flour
2 oz tapioca flour/starch
2 TBSP carob powder (or unsweetened cocoa)
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
dash of allspice
dash of mace
1/2 tsp baking soda
3/4 tsp salt
1 can pureed pumpkin
1/4 cup coconut oil
1/4 cup unsweetened applesauce (mine was actually raspberry applesauce, but you couldn't tell)
1 cup maple syrup (the original recipe called for 3/4 cup brown sugar)
2 oz carob chips (or chocolate chips)
1/2 oz maple chunks (optional)
- Sift all the dry ingredients together, making sure there's no lumps and it's mixed fully together.
- Stir all wet ingredients together and blend fully.
- Add wet to dry, and incorporate til smooth. Add in carob chips and stir gently. I added maple chunks to what I made, just for the fun of it.
- Pour into pan(s) that are pre-greased. Toss into preheated oven of 350 for about 25 minutes, or until inserted toothpick comes out clean. I think mine took about 30 minutes to fully bake, but mine also had added moisture from the maple syrup.
- Cool fully. You can add a chocolate glaze if so desired. I used the same glaze recipe that I made for the scones awhile back.
|Sifted flours-not yet stirred up though|
|Stirring up them flours|
|Wet ingredients are prepped and ready to be added!|
|Measure those well!|
|Poured and ready for some baking-can't wait to see how they'll be!|
|You gotta admit, those look rather impressive!|
|With some carob glaze of yumminess!|
Moist, pumpkin, carob goodness! Each little cake you see in the pictures is roughly 145 calories and 25 carbs. (I had 15 servings, so that's what it measured out too, feel free to do the math if you make more or less)