Meredith and I had quite the baking adventure Saturday night - vegan, gluten-free cupcakes - yikes! Mer recently found out that she is gluten intolerant and while in NYC bought a cookbook from BabyCakes - a bakery which "offers all-natural, organic and delicious alternatives free from the common allergens: wheat, gluten, dairy, casein and eggs."
Mer literally went to Whole Foods with the cookbook and had the clerk help her find all the "exotic" items. We decided on the Carrot Cake Cupcakes, and below (minus the wine, which was just for the cooks!) were our ingredients.
We weren't quite sure about the Xanthum Gum...but, apparently it is a good binding agent for gluten free foods.
Sure, we had the coconut flour, the agave nectar, and the coconut oil...but we had no ground cinnamon. Rather than venture out in the cold Chicago night, we decided to be creative and make our own from the many cinnamon sticks available...
Don't worry, we used my method (above), not the chopping method. And it worked! And smelled much better than normal ground cinnamon!
The cupcakes themselves were not bad - good texture, moist, flavorful....yet they lacked one KEY ingredient - SUGAR! We are now in search of a vegan, gluten-free, sugar-full cookbook since neither of us have an issue with sugar :-)
The icing was not so good...too oily. But, perhaps I should reserve judgement on that since we did not chill it the recommended 6 hours...maybe it is better today. The cookbook says that at BabyCakes Bakery they always have "icing shots" on hand because people love this icing so much...maybe a trip to NYC is in order!
1 comment:
I see a Bob's Red Mill bag! I was just there this weekend.
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