Glutenfree carrot and chia cupcakes recipe | Joya
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Glutenfree carrot and chia cupcakes

Ingredients

  • 2 large carrots, grated
  • 200 ml Joya Organic Oats Drink glutenfree
  • 10 soft dates, pitted
  • 125 g wholegrain rice flour
  • 2 tbsp chia seeds
  • 3 tbsp soy flour
  • 1 tsp baking soda
  • 1 tbsp cider vinegar
  • 1 pinch of salt
  • 1 can of coconut milk, with a high coconut content
  • 2 tbsp vegan cream cheese
  • Garnish: white violets

  1. First, prepare the topping for the carrot and chia cupcakes: whip the coconut cream and sweeten. Read how to do that  here .  Let the cream cheese soften at room temperature or on a radiator and carefully fold into the cream. Put in the refrigerator.
  2. Preheat the oven to fan 180°C.
  3. Mix the dates with the oat milk until there are no more bits left. Empty into a bowl, add the rest of the ingredients and mix well.
  4. Pour into muffin cases and bake for 25-30 minutes. Test with a skewer. Leave to cool.
    Pour the coconut cream into a pastry bag and decorate the cooled muffins, garnish with violets. Done!

Many thanks to Veganblatt for this delicious recipe.

Ingredients

  • 2 large carrots, grated
  • 200 ml Joya Organic Oats Drink glutenfree
  • 10 soft dates, pitted
  • 125 g wholegrain rice flour
  • 2 tbsp chia seeds
  • 3 tbsp soy flour
  • 1 tsp baking soda
  • 1 tbsp cider vinegar
  • 1 pinch of salt
  • 1 can of coconut milk, with a high coconut content
  • 2 tbsp vegan cream cheese
  • Garnish: white violets

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