After making some delicious GF sticky date pudding, I had half a packet of dates left over but not enough flour to make another. I was also out of high-quality butter, and had some dessicated coconut lying around feeling a little lonely.
The solution to my dillemma? A brand new recipe that can be eaten by both gluten- and dairy-sensitive lovers of baked goods, but one that is absolutely enjoyed by everyone!
- Kitchen scales
- Measuring cups
- 18 cup capacity muffin pan (and cases)
- 250g pitted dates, chopped into 3rds
- 1tsp bicarbonate of soda (certified GF)
- 1 1/2cups boiling water
- 100ml vegetable oil (eg canola oil)
- ¾ cup of firmly packed dark brown sugar
- 1/2tsp vanilla extract
- 2 eggs at room temperature, lightly whisked
- 150g of gluten-free soy flour
- 100g of brown rice flour
- 3tsp wards baking powder
- 2/3 cup fine dessicated coconut
- Pre-heat oven to ~150degrees fan-forced and line an 18 cup pan with paper cases.
- In a medium saucepan, pour boiling water over dates and then place over a stovetop on medium heat. Bring to the boil, and then simmer for 3 minutes.
- Remove from stovetop and mash lightly with a potato masher or a fork. Stir in the bicarbonate of soda (the mixture may bubble) and stand for 5 minutes.
- Add the oil, vanilla extract and brown sugar to the date mixture and stir with a metal spoon until sugar has dissolved.
- Add the whisked eggs and stir until combined.
- Sift in the flour and FOLD the mixture until no trace of flour remains. Gently fold in the dessicated coconut.
- Divide the mixture into prepared cases and bake for 15-20 minutes (until the centre springs back when touched or when a skewer is inserted, moist crumbs stick to it when removed - no liquid). Cool in the pan for 5 minutes and then on a wire rack.
- Enjoy! These cupcakes taste great warm or cool, and would be complimented by the addition of a caramel sauce for those who are wanting an extra sweet hit.