gluten-free peanut butter chocolate cupcakes

GF_PBChocolateCupcakes
A few weeks ago we celebrated our lovely friend Lauren’s birthday with an evening of competitive karaoke! Lauren and Boston Boy are both members of the acclaimed (champs three weeks running!) “A Tribe Called Northwest” karaoke team and the birthday festivities were full of friends, Fame, and these gluten-free peanut butter chocolate cupcakes! Now, this was this Hungry Texan’s first real go at gluten-free baking (I experimented with some almond meal baking in college…but who didn’t?!). The cake turned out light and airy with  rich chocolate flavor, and the peanut butter buttercream icing was the perfect accompaniment.

For 12 cupcakes you’ll need:

For the cake:
1 1/3 cup garbanzo flour (sifted)
3/4 + 1 tbl cups sugar
1/3 cup cocoa powder
3/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup olive oil
1/2 cup buttermilk
1/2 cup water

for the icing:
1 stick butter
1/4 cup peanut butter
1 tsp vanilla
1 cup powdered sugar

These cupcakes are a one bowl wonder and all you need is a fork! Start by combining all your dry ingredients (garbanzo flour, soda, powder, salt, sugar) in a large bowl. Stir to combine.

DryIngredients_GF

Then, add your wet ingredients (buttermilk, egg, water, and oil).

WetIngredients_GF

Stir until smooth and silky.

Batter_GF

This batter’s a little bit on the thin side, so I transfered my batter from a bowl into a pitcher to ensure less mess when filling my cupcake liners. Fill cupcake liners.

DSC_0788

Bake at 350 for about 25 minutes. While baking, make your icing by creaming together butter, peanut butter, vanilla & powdered sugar together in the bowl of a stand mixer.

DSC_0805

Remove cupcakes from oven and let cool completely before frosting!

DSC_0800

xoxo,

Julia

Advertisements

roasted red pepper & chickpea quinoa

red pepper & chickpea quinoa

This roasted red pepper & chickpea quinoa was a little bit of a whim, but ended up being a super simple and satisfying meal I ate throughout the week. Roasting both the red peppers and the chickpeas yielded hearty, wholesome flavors I couldn’t get enough of!

All you need is:

2 red peppers

1 large can of chickpeas

1 cup quinoa

2 cups vegetable broth

2 tsp cumin

1/2 tsp cayenne

2 tablespoons olive oil

kosher salt

roasted chickpeas

Start by prepping your chickpeas! Set your oven to 400. Rinse & drain your chickpeas and then lay them out to dry on paper towels, lay paper towels on top too to blot excess liquid. Wait 10 minutes or so until your chickpeas are dry-ish. Pour into a bowl and toss with olive oil & seasonings. Lay your chicks out on a cookie sheet and bake for 10-15 minutes. These roasted chickpeas make a great snack, salad topper, or mix in!

Roasted Red Peppers

While your chicks are baking start roasting your red peppers. My favorite trick for this is to pop my peppers directly on a gas burner. Cook & rotate them with a pair of tons ’til their skin is blackened & blistered and then remove from the heat. Pop ’em in brown paper bags to cool. Once they’ve cooled, run the peppers under cold water and remove the charred outer skin with either a paring knife or just your fingers. Remove the seeds and blot your peppers between paper towels. I finely chopped my peppers & they were the perfect quinoa fixing.

Finally, I used quinoa, but I think any grain would be great! Use two cups of broth for every cup of quinoa. Combine both & bring to a poil in a small pot. Once you’re boiling, put a lid on it, and wait until all the liquid is absorbed and you start to see the quinoa blossom (little white specks come out on each grain!). When your quinoa’s cooked, mix in your veggies and serve. Enjoy hot or cold, as lunch or dinner, alone or on a bed of greens.