I went to the Nutcracker Ballet a few weeks ago. My good friend Nancy, had a daughter who was playing Clara in the production. Nancy is not only a dear friend but the editor for my book. She is so special to me for many reasons. First she is one the biggest givers I know. She is constantly doing things for me. When I went to see the Nutcracker she left a bunch of tickets at will call for me and refused to let me pay for them. This is a nice jester, except Nancy is always doing things like this for me and everyone else in her life. I am constantly thinking of ways to repay her for her kindness. Honestly, I come up with a bunch of recipes for cultured foods, because I am always trying to think of ways to repay her. She loves them too and nothing is more fun than showing up at her house with new creations that will impress her. When I saw the ballet with her daughter Kayli, it totally inspired me. Such beauty in this ballet and the music creates inspiration in my soul.
These little cupcakes are for my friend Nancy and her family, because I know she loves brownies.
This brownie recipe I have made many times. I love that they are made out of walnuts ground into flour. The frosting is so delicious. Decadent brownies, full of a deep rich chocolate taste with a creamy pudding like frosting with a hint of peppermint. Gluten free and the frosting has a surprising ingredient.
Kefir Peppermint Brownie Cupcakes
Walnut Meal Brownies
Makes 12 cupcakes
1- ¾ cup of walnut meal (Walnuts that have been soaked if possible. You can grind them into meal in a food processor pulsing a few times till ground.)
3/4 cup of cocoa powder
1- ½ baking powder
1- ½ tsp baking soda
½ tsp salt
2 large eggs
1 cup coconut-kefir-eggnog or coconut milk full fat
½ cup honey
2 tsp vanilla
1/3 coconut oil
Preheat oven to 350. Grease or place paper muffin cups in a muffin tin. In a small bowl, mix dry together ingredients until well blended. Set aside. In a small bowl whisk eggs for one minute, then add coconut milk, honey and vanilla and whisk again. Stir in melted coconut oil and whisk again until all ingredients are completely blended. Stir liquid into dry ingredients and mix well. Be sure to scrape the sides and bottom of the bowl so no pockets of dry ingredients remain. Batter will appear thinner than regular brownies. Scoop with ice cream scoop into muffin tin and fill cups 1/2 full. Bake in over for 25 to 30 minutes.
Peppermint Kefir Frosting
1 block cream cheese softened
1 ripe avocado, skins removed
3/4 cup coconut sugar or sucanat (grind into powder in blender before adding and it dissolves easier).
2/3 cup coconut cream or butter
1 tsp rum vanilla or regular vanilla
1 tsp peppermint extract
1 tsp celtic sea salt
In food processor or with hand mixer, mix first four ingredients until smooth. Add remaining ingredients and process again until smooth and well mixed. Spread or pipe on top of brownies.