Matcha Cupcakes

⚜️Pear & Matcha Oil free Cupcakes 

Dry Ingredients:

1 cup Triticum Dicoccum flour

1/2 cup buckwheat flakes grounded

1 tsp baking powder

1/2 tsp baking soda

1 pear in small cubes

Wet ingredients:

1 cup plant milk (I used oat milk)

3 tbsp maple or agave syrup

1 tsp vanilla extract

1 chia egg: 1 tbsp chia seeds in 3 tbsp water let stand for 10 minutes.

Directions. Mix wet & dry ingredients separately. Combine in one bowl. Pour in 12 oiled muffin tray. Bake in a preheated oven at 180 C for 25 minutes or until a toothpick comes out clean. Serve with matcha powder drizzle and a citrus curd: 

Makes 1/2 cup: Put in a pan 3 tbsp coconut oil with 3 tbsp maple syrup & the juice of 2 lemons, juice of 1 lime, zest of 2 lemons, zest of 1 lime. Mix everything and let in low heat for 5 minutes. It will become firm as it cools down. Pour over the cooled cupcakes.


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