So here's my alternative. Double chocolate brownie cupcakes with red currents, using the chocolate brownie recipe on p131 in The Blazing Salads Cookbook topped with a variation of my diabetic trufffle recipe to make the icing. :) Sounds good huh?!
Makes 16-20 buns
170g butter, dairy free that's suitable for baking if you can find it
3 free range eggs,
200g natural honey,
1/2 tsp natural vanilla essence,
80g Green & Black's cocoa powder,
1 heaped tsp of baking powder,
150g red currents.
Preheat the oven to 160ºC/325ºF or Gas 3.
Melt the butter and allow it to cool slightly. In a large bowl mix the eggs and honey together until they turn a lighter colour. Then add the cooled butter and the vanilla essence and continue to beat for a few more minutes.
In a separate bowl, mix together the dry ingredients; oatflour, cocoa powder and baking powder.
Gradually stir the dry ingredients into the wet mixture. Add enough soya milk to give it more of a pancake batter like consistency, followed by adding in the red currents and stirring them through the mixture by hand. Spoon the mixture into bun cases to half fill them.
Bake in the oven for 10-15 minutes and allow the buns to cool in the bun tray before putting them on a cooling tray.
The recipe for the brownie mix makes very dark bitter brownie in the end so that's why I added the berries for extra sweetness. If bitter chocolate isn't really you're thing then don't use the whole quantity of cocoa powder, instead use between half to three quarters of the measurement instead!