At the end of a long beautiful productive day, a challenge was proposed by my beloved. And I LOVE a good challenge!
She mentioned having a very random thought over the course of the day where a Chocolate Chip Cupcake came dancing through. A Chocolate Chip Cupcake?! My mouth began to water like I was 8. I marveled at my response and my culinary mind took action. Knowing well that she is intolerant to gluten, I quickly went over in my mind all the ingredients needed to make them gluten-free…and right now! She sees the sparkle of inspiration in my eye and then double-dog-dares me! Impossible to resist! I jump out of my chair, apron flapping in the wind, chef hat magically appearing and I rise to the challenge.
30 minutes later I walk into the the next room with a plate of amazing gluten free Gingered Chocolate Chip Pancakes. Pancakes were going to be quicker than cupcakes at that point. We played like kids over the plate of sweets until we regretted even mentioning the idea an hour ago.
Let me tell you though. sometimes you need to feed and nourish the soul! And the laughter and sweetness of two kids over a plate of chocolately-ness can be exactly what the soul needs. Unfortunately, we both woke with sour bellies from eating sugar so late at night. Alas a little lemon ginger water first thing to re-alkalinize the system works wonders!
So, I share with you this little bit of sweetness. Laugh into this recipe while you are making it. It makes the cakes a little fluffier having all that bubbly happiness inside! Buon Appetito!!!
1/4 Cup Tapioca flour
3/4 cup Brown Rice flour, fine-superfine
1T ground chia seed, can use flax as replacement
1t ginger powdered
1/4 cup candied ginger, roughly chopped
1/2t baking soda
1/4 cup coconut flakes
1/2 cup unrefined cane sugar
1 pinch salt
1 1/4 cup water
1oz or 2T coconut oil
1/3 cup chocolate chips
mix all dry ingredients in large bowl. be sure to run all powdered or fine ingredients through a sieve to break up any clumps and ensure even mixing. Mix wet ingredients in a separate bowl, whisking until they are completely incorporated. Fold both together. Ladle into a medium hot pan. I prefer cast iron with a little coconut oil. Because of the tapioca flour and the chia seed, this recipe is a little gooey in the pan before flipping. Make sure your cooking temp is medium hot as to not scorch the cakes before they are ready to be flipped. the first few always stick anyways. Dont worry, they wont go to waste.
Enjoy plain or with a fruit or citrus compote. Grapefruit Vanilla Marmalade from Lokelani Ranch maybe. or a Morello Cherry Compote. or wait till the strawberries are dripping with sweetness!
Make sure you keep the ginger in the cakes though. In Ayurveda, ginger is the antidote to chocolate. We are concerned just as much about how these ingredients work in the body as we are about the taste. Enjoy!