Amaranth is a psudo-grain (meaning it’s actually a seed vs. a grain) that often gets overlooked. It’s nutritional profile is comparable to quinoa and is just as rich in protein and fiber – plus it’s gluten-free! It’s also rich in iron (contains 82% of the RDA). Iron helps to increase red blood cells, which help carry oxygen and nutrients to cells. So if you’re looking to boost energy (and even strengthen your hair!), this is key. Because the amaranth seeds are so tiny they work great in baked goods and taste even better when combined with hazelnuts and chocolate chips in this guilt-free treat!
For the cupcakes:
- 1 Tbsp (15 mL) ground chia seed
- 4 Tbsp (60 mL) warm water
- 2 Tbsp (25 mL) coconut oil
- 2 bananas, ripe and mashed
- 1/2 cup (125 mL) hazelnut butter
- 1 Tbsp (15 mL) maple syrup
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) almond or hazelnut milk
- 3/4 cup (175 mL) cooked amaranth
- 1 cup (250 mL) brown rice flour
- 2 tsp (10 mL) shredded coconut
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) mini chocolate chips
- 1/4 cup (60 mL) hazelnuts, toasted, lightly crushed or chopped
For the frosting:
- 2 really ripe avocados
- 1/2 cup (125 mL) maple syrup
- 1/4 cup (60 mL) cocoa powder
- 2 Tbsp (25 mL) coconut oil
Directions:
- To make the cupcakes, place ground chia in a small bowl. Add water and mix with a fork. Set aside for gel to form.
- Mix oil, banana, hazelnut butter, maple syrup, vanilla, and milk together in a medium bowl. Add the rest of the ingredients and mix until well incorporated. Spoon into muffin tins.
- Bake at 350°F (175°C) for 22 minutes.
- To make the frosting, cut avocados in half and remove the seed. Scoop out the inside into a food processor. Add the maple syrup, cocoa, and coconut oil and blend together until it’s all smooth. Refrigerate for 30 minutes before serving.
- Once cupcakes have cooled, add frosting to piping bag and pipe onto cupcakes. Sprinkle with coconut flakes and top with candied pecans.
Serves 12
