Mini Chocolate Quinoa Coconut Cupcakes

The ability to connect with a wide range of people is one of the more important skills in being a dietitian. Of course, with some people it's easier than others. When I have a lot in common with a client, that connection often comes easily. Other times, it can take a little work. At my last job in particular, where my main client base was mostly low income, 60-70 year old men, making a connection sometimes felt impossible. 

I remember one man in particular, who made it pretty clear early on in our appointment that he had absolutely no desire to be told what to eat, especially by "a scrawny little yankee." Gulp. This might be a long hour.

Never one to give up, as we discussed his diet, I desperately searched for any little thing I could use. When he mentioned he was an avid gardener and spent his summers canning food, I knew I found my in. Although I've killed every plant I've put in the ground and am way too scared of botulism to can my own food, I'm endlessly fascinated by these skills and uber-jealous of those who possess them. So, I told him that.

He squinted, looked me up and down, slowly reformulating his opinion of me and finally, he cracked a smile. I found my in!

Maybe I got a little too far in because for the next thirty minutes, he excitedly shared with me how he was using these skills to prepare for the upcoming apocalypse. Yup, he was a doomsday prepper. In the hour we spent together, I learned which MRE's taste best (apparently, vegetarian ones aren't half bad), the importance of owning a gas mask and finally, the nutritional benefits of milling your own flour.

I took two things away from our conversation. First, as someone who lives in the city, doesn't know how to shoot a gun and refuses to leave her dogs behind, I'm basically screwed in any doomsday scenario. Second, I realized I was actually kind of intrigued by making your own flour. 

I ran back to my office, quickly did some research and found out that yes, there actually is a difference in store-bought and homemade flour. Although the whole grain flour you buy in the store is perfectly nutritious, because antioxidants and perishable oils in whole grains break down soon after milling, the fresher the flour is, the more nutrients it will contain. Since it's near impossible to know how long the flour in the grocery store has been sitting there, making it at home is a great way to ensure freshness. As excited as I was about homemade flour however, not ready to invest money or storage space towards a grain mill, I quickly forgot about my brief flirtation with being a survivalist.

When I was gifted with The Homemade Flour Cookbook (thanks mom!), my excitement for grain milling was reignited. Suddenly, a grain mill seems as essential as a good kitchen knife. Even better, I learned that many homemade flours can be made with equipment I already have on hand - a coffee grinder, food processor and even a spice grinder can blend lighter flours, like quinoa, amaranth, oats and nuts. My cuisinart has turned out to be a pretty handy. And for those lucky folks with a high powered blender like a vitamix, you can make flour out of just about anything - lentils, beans, and wheat berries are all easily pulverized.

These mini cupcakes are my first foray into quinoa flour, which I made in my food processor. Technically a grain-like seed, quinoa is higher in fat than other whole grains, which can go rancid, so it's a smart one to make fresh. I love the dense texture it gives these cupcakes. These cupcakes are the perfectly little chocolatey bite with just a hint of sweetness. Keep extra in the freezer and microwave a few seconds to warm up.

Mini Chocolate Quinoa Coconut Cupcakes 

Makes 24

To make quinoa flour, blend quinoa in a food processor about 5-7 minutes until a powder forms. You could sift it to remove any coarse bits, but I left them in for extra texture. You can also purchase quinoa flour at most health food stores or order online. I enjoyed these plain, but feel free to top with coconut whipped cream or a little bit of lightly sweetened mascarpone. 

3/4 cup quinoa flour 

1/4 cup coconut sugar

1/4 cup cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup extra-virgin olive oil

2/3 cup light coconut milk

1 egg

1 teaspoon vanilla extract

1/2 cup toasted shredded unsweetened coconut

1/2 cup semi-sweet or dark chocolate chips

Set oven to 350 degrees. Spray a mini-muffin tin with olive oil or coconut oil, or line with mini-muffin papers. 

In a medium bowl, whisk together quinoa flour, sugar, cocoa powder, baking soda and salt. In another bowl, whisk together oil, coconut milk, egg, and vanilla extract. Mix wet into the dry until well combined. Fold in the coconut and chocolate chips. Divide batter among the muffin tins. Bake 15-18 minutes until a toothpick comes out clean.