Chocolate cupcakes with haskap berry cream

Ingredients
For cupcakes:
  • 1 cup of wheat or spelled flour
  • 1 / 2 cups of cocoa
  • 1 cup of any sweetener: sugar, xylitol, erythritol, etc.
  • 1 teaspoon of baking powder
  • 1 / 2 teaspoons of baking soda
  • 2 tablespoons of ground linseed + 6 tablespoons of water
  • 1 cup of any plant-based milk
  • 1 tablespoon of apple cider vinegar
  • 1 / 4 cup of dissolved coconut oil or rapeseed oil
  • 1 / 4 cups of apple sauce (or more oil)
  • 1 / 2 cup of yogurt (preferably coconut due to its higher fat content)
  • a few drops of vanilla flavor
For cream:
  • 1 cup of cooked millet
  • 1 cup of coconut yogurt
  • 1 teaspoon of BIOHASKAP® berry powder
  • 3-4 tablespoons of agave or maple syrup
  • a few drops of vanilla flavor

Preparation
Preparation of cupcakes:
In one bowl, put the flaxseed with water and the rest of the liquid ingredients. Then add all dry ingredients and mix well. Pour the dough into muffin molds or oval dishes and bake in an oven preheated to 180 degrees for about 22-25 minutes. After this time, remove and leave to cool.
Preparation of cream:
Thoroughly mix the cooled millet with the rest of the ingredients and put the resulting cream on the previously prepared muffins.

And finally, enjoy this combination of sweet and healthy taste! #TimeForHaskap
(author: @zalewianka)


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