These are sweeter than your average muffin but denser than your average cupcake and so moist, you have to wait for them to cool a bit before attempting to remove them from the pan, or else they will fall apart. When I do remove them from the pan, I do so by running a butter knife around the edge of all the cupcake cups (no wrappers for these) and then inverting the pan. All the teacakes (if cool enough) should slip easily from the greased (not floured) cupcake tin, landing squarely on their heads. Which is right where I leave them for glazing. I like the look of these upside down little round-edged pyramids. If you can
do gluten, there’s a great recipe for Meyer Lemon Chia Seed Muffins
over on Danica’s Daily
I used True lemon in this recipe because it was such a wet batter to begin with that I didn’t want to add any more moisture, but normally I would use fresh Meyer lemon. I find True Lemon and True Citrus products are great in frosting, glazes and marinades (for ease and intensity of flavor) — though, I prefer the fresh fruit in most everything else.Teacake Batter
- 2/3 cup Bob’s Red Mill Organic Quinoa (cooked)
- 1/3 cup Soy Milk (you can use dairy or sub other milks if you like)
- 4 large organic Brown Eggs
- 1 tsp pure Vanilla Extract
- 1/4 cup Olive Oil
- 1/2 cup Butter, melted and cooled
- 1 cup Sugar
- 1 cup Bob’s Red Mill Almond or Hazelnut Flour
- 3 Tbsp Bob’s Red Mill Coconut Flour
- 2 Tbsp Bob’s Red Mill Chia Seeds
- 1-1/2 tsp Baking Powder
- 1 tsp True Lemon Natural Crystallized Lemon
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Fluff cooked quinoa with a fork and allow it to cool. (Do not rush this.)Preheat the oven to 350°F. Lightly grease the bottom and sides of the cups of two 1 dozen non-stick cupcake pans (no flour) or use cupcake wrappers.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooled, cooked quinoa and blend until smooth. Add the oil and melted butter and blend to incorporate.
In the meantime, mix together the sugar, almond flour, coconut flour, True Lemon, baking powder, baking soda and salt in your mixer bowl. Add the contents of the blender and mix well, folding in your Chia seeds. Scoop the batter with an ice cream scoop into the cupcake pans and bake for 16 to 20 minutes or until the cake bounces back when lightly pressed.
Remove from the oven and cool completely in the pan before serving. Glaze if desired (these are
delicious without the glaze as well.)Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month. Makes 24 teacakes.
- 1/3 cup Butter
- 2 cups sifted Powdered Sugar
- 3 Tbsp Water
- 1tsp True Lemon Natural Crystallized Lemon
- 1/4 tsp Vanilla Extract
Melt butter, stir in powdered sugar, vanilla and True Lemon. Add water, 1 tablespoon at a time, and whisking until smooth desired consistency. Drizzle over teacakes while still warm, let glaze set and serve.
Makes 2 dozen teacakes
Vanessa Nix Anthony blogs at GrooVy Foody. V is a freelance writer and foodie with purple hair and a penchant for the 80′s. At home, she cooks up the best of what Portland has to offer, using fresh, local, organic, and sustainable ingredients, as much as possible to feed her hubby, Todd and toddler son, Juno.