Gluten-Free Chocolate Chip Scones & Lemon Poppy Seed Cupcakes

CHICOPEE, Mass. (Mass Appeal) Are you trying to be gluten free but hating your options? Don’t fear because we’ve got delectable dessert options with ‘The Organic Gourmet’, Leslie Cerier from LeslieCerier.com.

Lemon Poppy Seed Cupcake
Makes 8 large cupcakes or 12 small cupcakes

  • 2 eggs
  • 2/3 cup water
  • 2/3 cup Organic maple syrup
  • 1/3 cup Nutiva Organic Shortening or Extra Virgin Coconut Oil, melted
  • 1 tablespoon Organic lemon zest
  • 1/3 cup fresh squeezed organic lemon juice
  • 1 tablespoon organic vanilla extract
  • ¾ cup organic hazelnut flour
  • ½ cup organic brown rice flour
  • 1/3 cup Organic poppy seeds
  • 1/3 cup Organic coconut flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt

Instructions:

  • Preheat the oven to 350 degrees.
  • Oil a muffin tin or line it with paper liners.
  • Whisk the eggs in a large bowl, and add all the other ingredients, and stir until thoroughly combined. Pour the batter into the prepared muffin tin. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Let the cupcakes cool for at least 20 minutes before serving.

Gluten-Free Chocolate Chip Scones:

  • 1 tablespoon Organic Milled Chia Seeds
  • 2/3 cup water
  • 2/3 cup Nutiva Organic Coconut Manna
  • 1 teaspoon organic vanilla extract
  • 2 cups + 2 tablespoons teff flour
  • ½ cup organic maple syrup
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • ½ cup Nutiva shortening or melted extra virgin coconut oil
  • ½ cup Organic dark chocolate chips

Instructions:

  • Preheat the oven to 350 degrees.
  • Put the milled chia seeds, water, manna and vanilla in a blender and puree until smooth.
  • In a large mixing bowl, put 2 cups teff flour, maple syrup, baking powder, and sea salt. Add the shortening, and with your clean hands, mix it into the flour mixture.
  • Add the chocolate chips and the blended chia seed and coconut manna mixture. Stir briefly until it becomes a dough.
  • Sprinkle 2 tablespoons teff flour on a pastry board, roll out the dough about 1 ½ inch thick into a round pie-like shape. Slice into 8 wedges.
  • Bake on a cookie sheet for 20 minutes. Let it cool before eating.
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