Pistachios…you rich, buttery nut. You’re just too tasty…so I had to throw you in some cupcakes and find another way to enjoy you! Here’s my simple, vegan and gluten free recipe for you all to enjoy:
Makesaround 10-12 cupcakes
Prep time: 10-15 minutes
Total time: 1.5 hours (including some cooling off time)
Storage: Keep in an airtight container for up to 4 days
For the chocolate cupcakes:
150g almond flour
3.5 heaped tablespoons of cacao powder
1.5 teaspoons of baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt or Himalayan Pink Salt @steenbergs
3 chia flax eggs
4 tablespoons olive oil
4 tablespoons of maple syrup
150g gluten free plain flour
For the topping:
80g of good quality dark chocolate, melted
2 teaspoons of ground pistachios
A small handful of dried cornflower petals @Steenbergltd
- Preheat the oven to 180ºC/gas mark 3/4. In a large mixing bowl, combine the almond flour, plain flour, cacao powder, baking soda, bicarbonate of soda and salt, set aside.
2. In a separate bowl, whisk together the chia flax eggs, oil, and maple syrup. Stir to thoroughly combine. Then slowly add in the dry ingredients to form your batter.
3. Pour the batter into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the centre comes out clean, then set aside and cool in the tin completely before decorating.
4. Decorate liberally by adding as much ground pistachios and cornflowers as you wish.