Gluten-free maple cupcakes

First gluten-free cupcake experience. They're oddly colored from the buckwheat flour, which is a bit blue. Cover them with a little icing and you won't even notice!



INGREDIENTS

DRY

1/4 t baking soda
1/4 t yeast 

3 T buckwheat flour + 1 T dal flour 

3 T maple syrup 

1 T raw sugar 

pinch salt 

1/4 t yeast 

WET

3 T almond mylk + 3/4 t ACV

3 T chia gel 

1 t almond oil

1 t vanilla

DIRECTIONS

To start, mix 1 t chia seeds + 1/3 c water. Let sit and become gel. Put aside. 

Now, mix almond mylk and ACV and let sit for up to 10 minutes. Then add remaining wet ingredients. 

Next, put dry ingredients into a separate bowl. Add wet to dry and mix well. 

This makes 3-4 yummy, um, interesting cupcakes. They're super mapley and unbelievably moist... that's from the chia seeds! 

It's a great first try. Have tips? Questions? Post them here!