Mushroom Cupcakes

Ingredients:

2 cups oat flour (gluten-free) or 2 heaping cups of rolled oats (gluten-free) blended

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup LG Mild Extra Virgin Olive Oil

3/4 cup maple syrup

3/4 cup chaga mushroom powder (or make this a half cocoa half chaga mushroom powder mix to get a stronger chocolate flavour)

1 tbsp chia seeds

1 cup apple sauce

1/4 cup Torino Chocolate Whole Ingredient Dark Balsamic

1/2 tsp sea salt

 

Method:

-Preheat oven to 350 degrees F

-If you don’t have oat flour and only rolled oats, place a heaping cup of rolled oats into a high-powered blender.  Blend on high until you have a flour-like consistency.  Remeasure the flour to ensure you have 2 cups exactly. Place in a large bowl. Add the baking powder, soda, cocoa, and chaga powder to the oat flour, mix well.  Set aside.

-You will need to use the same blender (don’t need to wash it), just remove any remaining oat flour and save to use later.  Place the coconut oil, coconut sugar, chia seeds, applesauce, , vanilla, sea salt, cinnamon, nutmeg and cloves into the blender and blend until fully incorporated and chia seeds are pulverized. Stop the blender maybe 2 times to scrape the sides of the blender, ensuring all ingredients are getting blended together.

-Using a rubber spatula, add the wet mixture to the dry mixture and mix well.

-Add 2 scoops of batter to cupcake cake liners. Make sure to press down and flatten the cupcake.

 

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FOR FROSTING:
1 can full-fat coconut milk
1 dark chocolate bar (vegan/dairy-free preferred)

 

-Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water (you can save it for a smoothie or discard).

-Scoop only the solid white coconut cream into a bowl. Add the chocolate into the pot as well and gently melt over a double boiler.

-Transfer the chocolate into the bowl and whisk into the coconut cream. Cool.

 

Recipe by: Chef Lauren Marshall

From the Mushroom Mania Cooking Class