Glutenfreie Karotten-Chia-Cupcakes - 2 gluten-free Carrot and Chia Cupcakes

Gluten-free Carrot and Chia Cupcakes

The sweetness of the dates means these gluten-free carrot & chia cupcakes don't need any sugar. The carrots make them nice and juicy!

Difficulty

Cost

Preparation Time

30 min.

Waiting Time

25 min.

Ingredients

12 Servings

Print
  • 200 ml Joya Organic Oat Drink gluten free
  • 2 piece/s carrots
  • 10 piece/s dates
  • 2 tbsp chia seeds
  • 3 tbsp soy flour
  • 1 tsp baking soda
  • 1 tbsp cider vinegar
  • 1 pinch salt
  • 400 ml coconut milk
  • 2 tbsp vegan cream cheese
  • 125 g wholegrain rice flour
  • 10 piece/s white violets

Instructions

  1. First, prepare the topping: whip the coconut cream and sweeten. Click here to read how to do that.  Let the cream cheese soften at room temperature or on a radiator and carefully fold into the cream. Put in the refrigerator.
  2. Preheat the oven to fan 180°C.
     
  3. Mix the pitted dates with the Joya Organic Oat Drink gluten free until there are no bits left. Empty into a bowl, add the grated carrots with the rest of the ingredients and stir well.
  4. Pour into muffin cases and bake for 25-30 minutes. Test with a skewer. Leave to cool. Pour the coconut cream into a pastry bag and decorate the cooled muffins, garnish with violets. The carrot and chia cupcakes are ready!

Many thanks to Veganblatt for this delicious recipe.

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