Posted by Vicky on | May 22, 2011 | No Comments
Dorean Kidd of Kidd’s Kitchen has kindly shared her Rich Chocolate Zucchini Cupcake recipe with sneezywheezy.com readers. Dorean describes herself as a Chef and Mother who helps parents teach their children to “eat right from the first bite”. As her children have food sensitivities Dorean knows only too well the importance of her philosophy.
Kidd’s Kitchen teaches parents, helpers and school children (as part of an After School Activity) the importance of a balanced and varied diet. Dorean also helps both parents and helpers to recognise food issues and how to react accordingly.
“We have conducted some large classes for birthday parties and in the schools where we had to cater for large groups of children, including those with food allergies/intolerances.” Dorean says, ” Our most recent cooking event was held at St. Joseph’s International Elementary School, where we held a class for more than 60 children, six of which had severe food allergies and intolerances, including wheat, egg, dairy and nut. We were able to create a menu that suited every child’s tastes, and that was safe for the food sensitive kids. We had to ensure food quality and safety from preparation to cooking and storage, keeping the “allergy free” foods separate from the rest, but enabling the food sensitive kids to enjoy the same menu and cooking experience as the other children. The experience was really fun for everyone!”
So without further ado, here is Kidd’s Kitchen Gluten Free All Purpose Baking Mix
1 ¼ cups Sweet Rice Flour
1 ½ cups Brown Rice Flour
1 cup Tapioca Starch
1 ¼ cup Potato Starch
1 ½ cups Tapioca flour
1. Measure all of the flours into a large bowl.
2. Stir well with a wire whisk until evenly distributed, then sift into a large container with an airtight lid.
3. Store in a cool place (fridge or freezer) for up to 3 months. Wish well each time before measuring* into your recipe*
* To accurately measure flours, remember to spoon them into the measuring cup and level off excess with the flat side of a knife or spatula *
Rich Chocolate Zucchini Cupcakes (GF, DF, NF, Vegan)
2 ½ cups Kidd’s Kitchen GF All Purpose Baking Mix (or plain flour if no gluten allergy)
¼ cup good quality cocoa powder
2 tsp baking soda
1 tsp xantham gum (omit if using plain flour)
½ tsp ground allspice
½ tsp ground cinnamon
½ tsp salt
½ cup coconut oil (or canola *if catering for a fish allergy check there is no added omega 3 oil)
½ cup DF Shortening or DF butter substitute (Nuttelex is great!)
1 cup packed dark brown sugar
1 tsp vanilla extract or vanilla pod paste
2 cups unpeeled grated zucchini (approx. 2 medium ones)
½ cup GF Vanilla rice milk
½ tsp cider vinegar
- Preheat oven to 350F/175C. grease or line 24 cupcake tin.
- Combine rice milk and cider vinegar in a small bowl and set aside to make buttermilk.
- In a large bowl, sift together baking mix, cocoa powder, baking soda, xanthan gum, allspice, cinnamon and salt.
- In a large bowl, using an electric mixer, cream together the oil, shortening, and sugars until light and fluffy. Add the vanilla and beat for an extra minute.
- Add the dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients. Stir well after each addition.
- Fold in the grated zucchini.
- Fill the cupcake liners ¾ full and bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in tins on a wire rack
- Frost with your favourite frosting before serving
10. Can be stored in the refrigerator for up to 3 days. Good to freeze too.
For more information please contact Dorean from Kidd’s Kitchen at:
Tel : 90463321