Celebrating the Strawberry!
If you’ve visited farmer’s market over the past couple of weekends, you may have noticed it’s strawberry season! Perfect timing for the end of school year, graduations and al fresco dining! Here’s a student recipe that combines the beautiful fresh strawberry with a flourless chocolate cupcake base. Yum!
One of the fun things in both our Wholistic Nutrition and Amma Therapy programs is the hands on cooking requirement for all of our students. We challenge them to test favorite recipes, explore new cooking and baking techniques and share all sorts of tasty ideas as they cook for one another. Not only do they leave their respective programs with a full set of recipes, they have an increased knowledge of nutritional values and the energetics of food. Most important they come to enjoy eating meals together and reinforcing their student communities!
GF DELUXE CHOCOLATE CUPCAKES with FRESH STRAWBERRIES
1.5 Cups GF semi-sweet chocolate chips
2 Cups cooked garbanzo beans, cooled
4 eggs (or 1-cup egg substitute)
3/4 Cup sugar
1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp orange zest
1 TBS high quality cocoa powder
1 Fresh basket of strawberries
Melt chocolate chips on stovetop in double boiler or similar (glass bowl in pan w/ hot water). In blender or food processor blend beans & eggs. Add sugar, baking powder, & chocolate, blend until smooth. Pour into greased or lined cupcake pan.
Bake at 350 for 45 minutes or until knife comes out clean for cake and about 18 minutes for cupcakes.
Place fresh whole or sliced strawberries on top of cooled cupcakes. You can also frost with your favorite frosting, sprinkle with powdered sugar or just eat plain.