Healthy Chocolate Cupcakes

One of our family's traditions for birthdays is that my girls get to make and decorate cupcakes. Chocolate is always a favorite, so this year I challenged myself to come up with a healthier version of the chocolate cupcake, and as I do with almost everything I slipped in some veggies and flax seed to bump up the nutritional value.  They turned out light and moist, with just a hint of sweetness. These were a winner with both kids and adults.

I mix my grains and soak them overnight before adding the remaining ingredients.  The premise behind this is that the outer layer of grains contains phytic acid. If the phytic acid is not broken down and neutralized (by soaking in water with an acid), it inhibits our ability to absorb calcium, magnesium, copper, iron, and zinc.  High amounts of phytic acid can lead to bone loss and mineral deficiencies. Soaking grains also improves the grain’s overall digestibility, especially if they contain gluten such as wheat, spelt, kamut, rye or barley.



Mix and leave overnight to soak:
1 1/2 cup flour (any combination of whole wheat, oat, gluten free)
1/4 cup ground flax
1 cup cooked blended sweet potato (I slice sweet potato thinly, steam for 4 minutes, then blend)
3/4 cup water
2 Tablespoon yogurt or kefir
1/4 cup coconut oil (if it is solid place it in a jar in a hot water bath to melt)

In the morning add:
2 eggs
1/2 cup coconut palm sugar
1 teaspoon vanilla
1/3 cup raw cacao powder
1 teaspoon baking soda
1 teaspoon baking powder

Makes 12 muffins. Bake at 350 for 22 minutes.

Have a celebration the healthy way!