Gluten-Free, and Dairy-Free, and Soy-Free! Oh My!

April 15, 2011 at 3:11 pm Leave a comment

Square One® Organics friend, and baker Amy Ashcraft is converting a series of SQ1 recipes into delicious gluten-free recipes!  What’s up this week? Square One® Organics Chocolate Broccoli Cupcakes with Chocolate Spinach Frosting (Gluten-Free, Dairy-Free, Soy-Free)  Check out the recipe below!

Amy has started a brand new gluten-free bakery, Sweet Bea Bakery, creating gluten and dairy free baked goods that are delicious for all ages. All baked goods are made in a completely allergen-free kitchen: no wheat (gluten), dairy and nuts.
Currently items for sale include:
*Sandwich bread
*Sweet breads – banana, pumpkin, gingerbread, cinnamon & sugar, zuchinni
*Cakes and cupcakes
*Cookies Orders can be placed at and can be delivered (locally) or shipped!

Chocolate Broccoli Cupcakes

1-2/3 C gluten-free all purpose flour*
¾ tsp xanthan gum
1-1/2 C sugar
1-1/2 tsp baking soda
½ tsp baking powder
¾ tsp salt
¾ C cocoa powder
1/3 C canola oil
½ C rice milk
2 twin-packs Square One® Organics Broccoli, thawed
1-1/2 tsp vanilla
3 eggs

  1. Preheat oven to 350 C.  Line muffin pan with cupcake liners and spray with non-stick cooking spray.
  2. Mix flour, xanthan gum, sugar, baking soda, baking powder, salt and cocoa powder in large mixing bowl.
  3. Add oil, milk, broccoli and vanilla.  Beat 2 minutes on medium speed, constantly scraping the sides and bottom of mixing bowl.
  4. Add eggs.  Beat an additional 2 minutes on medium speed.
  5. Spoon into prepared muffin pan, filling 2/3 – ¾ full.
  6. Bake for 25 minutes, or until inserted toothpick is clean.
  7. Immediately remove cupcakes from pan.  Cool on wire rack.  Frost with Chocolate Spinach Frosting or wrap tightly in plastic wrap and foil.  Cupcakes will last in refrigerator for up to three days and in freezer for up to two weeks.

Yield: 24 cupcakes

Chocolate Spinach Frosting

3 Tbsp cocoa powder
1 # (4-1/2 C) powdered sugar
½ C + 1 Tbsp Earth balance Soy Free Butter
3 Tbsp rice milk
1 tsp vanilla
2 Tbsp Square One ®Organic Spinach, thawed

  1. In a large mixing bowl, beat together cocoa, sugar, butter, milk and vanilla, until spreading consistency.
  2. Add spinach and beat until thoroughly mixed.

Yield: 24 cupcakes

*Gluten-free All purpose flour:  Most off-the-shelf mixes will work fine for this recipe.  I make my flour by combining 3 C brown rice flour, ½ C potato starch and ½ C tapioca starch.


Entry filed under: Food Allergies, What's Cookin?. Tags: , , , , , , , .

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