GINGER GOLD CHEW CUPCAKES
Golden raisins, crystallized ginger, sliced almonds, smoky soy protein, bananas mixed with oats, flour, flax, sugar brown & white, coriander, turmeric, powder gums and apple cider vinegar. Topped with brown sugar and baked to rise to new heights in culinary diet fare!
Except for the sliced almonds, no fat. Sugar content is low in comparison to most baked goods, offsetting the glycemic index with the apple cider vinegar added protein and complex carbs.
One muffin is a meal!
Right out of the oven you think you’re eating a caramelized butter cake with pockets of soft banana contrasted with crispy coriander sugared dough. Later the melt is muted, exposing all the textures and flavors!
No need for margarine or spreads!
Makes 12 cupcakes and 1, 8 inch round cake
1- Preheat oven to 375 degrees
2- Grease (with animal-free margarine or shortening) a 12 cup muffin/cupcake tin. Sprinkle all greased surfaces with flour, then shake, tap and tilt till all bottoms and sides are lightly coated. Discard excess into sink or trash.
3- Do the same with an 8 inch round cake pan.
FIRST BOWL:
1 c. golden raisins – I used SUN-MAID brand
1/2 c. chopped crystallized ginger
1/2 c. sliced almonds
1/2 c. rolled oats
1/3 c. TVP (textured vegetable protein) soaked in 2 c. heated water till puffed, then strain well, pushing solids against strainer and place in separate bowl
ADD:
- 1 T. liquid smoke
- 1 T. granulated sugar
- 1/2 t. salt
Stir well and set aside for a few minutes.
ADD:
- 1 T. vanilla – imitation
- 1/4 c. apple cider vinegar
- 2 over-ripe, med. size bananas – peel, cut and mash, leaving some lumps
Combine all FIRST BOWL ingredients in large bowl. Stir and set aside.
SECOND BOWL:
2 c. unbleached all purpose flour
1 t. salt
2 T. ground flax seed
1 T. ground coriander
1 t. turmeric
1 T. baking soda
1/2 t. cream of tartar
1/2 c. granulated sugar
1/2 c. light brown sugar
1 t. guar gum powder
1 t. xanthan gum powder
1 t. agar powder
1-1/2 c. apple cider, added 1/2 c. at a time
1- Combine all dry ingredients in large bowl. Stir well with fork or whisk to evenly disperse all powders.
2- Add apple cider, 1/2 cup at a time. Whip with large spoon or fork. It will gum up, but make it smooth first.
3- Then, add all of the FIRST BOWL ingredients. Stir well and feel the gum begin to release its hold on the batter. Now is when it starts rising.
4- Quickly fill each well 3/4 full. You’ll notice an airy, puffy consistency.
- Top each with about 1 teaspoon brown sugar.
5- Place on bottom rack of preheated 375 degree oven and bake 25 minutes or when toothpick is inserted in middle it comes out clean. Check after 20 minutes.
6- Remove from oven and let set till cupcakes can be easily removed; place on wire rack to cool at room temperature.
7- Now spoon the remaining batter into the greased and floured round cake tin. Spread evenly.
- Top evenly with a few tablespoons brown sugar.
8- Place on bottom rack of preheated 375 degree oven and bake 25 minutes or when toothpick is inserted in middle it comes out clean. Check after 20 minutes.
9- Remove from oven and let set till cake can be easily removed – loosen around edge with flat knife, place rack on top, invert and lift tin off cake. Then place hand on cake and invert again, then slide onto rack rounded side up to cool at room temperature.
CHEF DAVIES-TIGHT™ 