Chai Cupcakes

Decent cupcakes are generally a lost cause when you eat gluten-free. Prospects become increasingly dismal when you throw in that fact that you eat grain-free too. Well, I am here to tell you: Prospects… be dismal no more! Enter the loveliness of Farmer K’s Chai Cupcakes. No, that is not a typo, it’s Chai, not Chia! As a wholefood blogger, it’s actually quite tough to intentionally type the letters that way around: C.H.A.I. – especially since I talk about Chia seeds a LOT!

Truly great recipes require no tweaking so there’s no point reinventing the wheel. That said, cupcake-away Hot Pink Chillis!

  • 1/2C (100g) almond flour
  • 1/2C (70g) coconut flour
  • 1/2 tsp baking soda
  • 3/4C (270g) raw honey
  • 5 organic, free-range eggs
  • 1/2C (80g)  butter/coconut oil
  • 1 Tbs (20g) vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • dash sea salt
  1. Preheat oven to 160C
  2. Throw all ingredients into the Thermomix (or food processor), mix together on Speed 5, for 5 seconds. Scrape down the sides and mix again for another few seconds.
  3. Bake in a 12 cupcake baking tray for 20 minutes. My dodgy old oven took 25 minutes, so just check and put back in if necessary.
  4. I enjoyed mine smothered in home-made coconut butter and fruit-only organic blackberry jam… there’s nothing more to say really… *rolls eyes in the back of my head in bliss*

These freeze really beautifully and are perfect for a lunchbox! If you’re anything like Farmer K and her hubby – you’ll be baking these in double batches and going through half a dozen a day… a day!

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