Greta's Recipe Of The Week

Mini Double Chocolate Cupcakes

Servings: 18 Mini Cupcakes

*Ingredients:

• ½ cup of Cassava Flour (BRAND: Anthony's - ORGANIQUE or online)

• ⅓ cup of Cocoa Powder (BRAND: Anthony's - ORGANIQUE or online)

• ½ cup of Xylitol (BRAND: Anthony's - ORGANIQUE or online)

• ½ teaspoon of Baking Powder (BRAND: Field Day - Golden Harvest, health food stores or online)

• ¼ teaspoon of Baking Soda (BRAND: Field Day - Golden Harvest, health food stores or online)

• ½ teaspoon of Himalayan Pink Salt (BRAND: Foods Alive - ORGANIQUE or online)

*Wet Ingredients:

• 2 tablespoons of Avocado Oil (BRAND: Simply Nature - Aldi)

• ½ cup of Almond Milk (BRAND: Simply Nature - Aldi)

• 1 ½ tablespoons of milled flax seed mixed with 2 tablespoons of water (BRAND: Simply Nature - Aldi)

*Toppings:

• Hazelnut Spread (BRAND: ChocZero - ORGANIQUE or online)

• Pink Himalayan Salt (BRAND: Foods Alive - ORGANIQUE or online)

*Instructions:

• Preheat oven to 350 degrees and line your mini cupcake pan with cupcake liners

• In a bowl mix your flax with water and set aside.

• In a large bowl combine all of your dry ingredients and mix until evenly combined

• In a measuring cup mix your almond milk and avocado oil. Then stir in your flax egg

• Stir in your wet ingredients with your dry ingredients.

• Evenly mix everything together

• Use a mini ice cream scoop to scoop the batter into your liners

• Bake in the oven for 18 to 20 minutes or until the center is evenly baked

• Put Choc Zero Hazelnut Spread into a piping bag to frost your cupcakes

• Finish by topping them off with a sprinkle of Himalayan Pink Salt!

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ENJOY!