Cranberry and Oat Spongy Cupcakes
These muffins or cupcakes are made with the best organic flours, and they are fluffy despite not having eggs, you are going to love them! you can use gooseberries, blackberries, strawberries, or any other berry you like.
Servings: 8 Difficulty: Easy Time: 40 Min.
- 220 GR WHOLEGRAIN SPELT FLOUR
- 100 GR ROLLER OATS
- 2 TBSP DESODORIZED SUNFLOWER OIL OR COCONUT OIL
- 2 TBSP OF FLAXSEED SOAKED IN 6 TBSP OF WATER
- 1 TBSP PHYSILLIUM
- 120 GR RICE SYRUP
- 200 GR SOY PLAIN YOGURT
- 150 ML ORANGE JUICE
- 1 AND 1/2 TEASPOON OF BAKING POWDER (ALUMINIUM FREE)
- 1/2 TSP SALT
- 1/2 CUP DRY CRANBERRIES
Preheat the oven to 190ºC and grease a silicone cupcake mould.
Soak the two tablespoons of flax seeds and the psyllium in the orange juice.
Add the yoghurt, the orange juice, the flaxseed /psyllium mixture, the oil and whisk until well mixed.
Sieve the flour and all the dry ingredients in a bowl and form a hole in the centre.
Pour the first mixture and work the dough with involvement movements until it’s homogeneous and with no lumps.
Finally, add the cranberries, distributing them throughout the dough.
Pour into the silicone mould matching the surfaces (don’t fill them in too much) and bake at 190ºC from 40 to 55 minutes. Remove from the oven, let them rest for a few minutes to cool down and unmold. Let them finish cooling on an oven tray.
KITCHEN TIPS: Make sure the oven is hot enough before introducing the silicone mould. Don’t fill the moulds too much because the dough may grow. Decorate the cupcakes with a yummy marmalade that you have (sugar-free) and some crushed pistachios on top.