June 13, 2020 by Zoey Gong
Commencing blueberry season with these Blueberry Fonio Mini Cupcakes. Gluten-free, with bites of bursting berry. Leaving them frosting-less as a delicious morning treat or top with frosting and a dusting of freeze-dried berries for a summer birthday (or just because!).
- 1 cup uncooked Yolélé fonio
- 2 cups nut milk (or water)
- 1 tablespoon chia seeds, ground
- 2 eggs, lightly beaten
- 1 tablespoon apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup melted coconut oil (or butter)
- 1/4 teaspoon nutmeg (optional)
- 1 cup blueberries
- frosting (optional)
- freeze dried fruits (optional)
- 01 .
Combine fonio with nut milk in a medium saucepan. Bring to boil over medium-high heat. Immediately stir in chia seeds, cover and remove from heat. Let sit for 30 minutes.
- 02 .
Preheat the oven to 425 F. Prep a mini cupcake tin by lining it with baking cups.
- 03 .
In a large bowl, combine the eggs, apple cider vinegar, brown sugar, salt, baking soda, coconut oil, and nutmeg. Mix well. Gently fold in blueberries.
- 04 .
Spoon the batter ¾ of the way up the baking cups. Cook for ten minutes or until a toothpick comes out clean from the middle of the cupcake. Allow cupcakes to cool for 5 minutes in the tin before removing them to fully cool on a wrack. Once cooled, top with a dollop of frosting and sprinkle of freeze dried fruits.
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