Experimenting with new recipes is a challenge, even more so when you're just getting started creating and hoping everything turns out perfect. Cooking is about enjoying it and feeling good about the process. Let's try it out!
This recipe, and all of them in general, are vegan because that's the reason for being, and gluten-free by condition. So, we learn to try to make different recipes with a lot of practice, so I'll be sharing this life story with you in the kitchen.
The ingredients and utensils that will help me make this recipe will be the following: Water, with two 1/4 cups, sunflower oil two 1/4 measuring cups, sugar 2 1/4 cups, our Estrella flour, a vegan and gluten-free cassava flour of course, 2 carrots, a pinch of salt, a mixing bowl, a whisk, cupcake molds, cupcake liners.
We started, or I started, with the carrot, washing and peeling it to remove the shell.
Once the carrot skin is removed, everything is easier. For me, grating is a bit tedious, but that's the recipe. So once it's clean, we grate the carrot.
We continue with the oil, I will not use more than what was indicated at the beginning commented in the ingredients.
We proceed with the previously grated carrot cups.
We add it to the container we have designated to prepare our mixture.
We add a pinch of salt, don't think that because I put the full spoon in the image I added that, that would be crazy, just to show the salt, I filled the spoon.
We add the aforementioned sugar, it's up to each person to decide if they want it much sweeter, but I think it's fine this way.
We proceed with the flour. This flour is different from the flour used in conventional baking, but its quality is excellent. It's just a matter of adapting it to your diet.
I added water, but it can be substituted with whatever you prefer, plant-based milk, almond milk perhaps.
We mix until everything is completely integrated, it is not too liquid, you must take that into account.
We organize the utensils, such as the cupcake liners and molds, and we add and organize them so that they are all ready when we add the batter.
This pan is large, so I got just the right amount for 6 large cupcakes. You can add any kind of nuts you like. I made these very simple ones, testing the recipe, but they were super delicious.
Once our cupcakes have spent 30 minutes in the oven at 180 degrees, they'll be ready to go, fragrant and delicious. It's definitely an experience in itself. Once they've cooled, I added a little grated carrot for presentation.
This is our ripe banana arepa with chia, a true delight, you can make it for breakfast or lunch and it will be perfect.