Wednesday, October 20, 2010

Pistachios Blackberries Cupcakes (Gluten-Free)

Having been on a low-iodine diet for more than 10 days now, I have had time to rethink what it means to "put oneself on a diet" and how difficult that is! I have had to cut all seafood products, all dairy products as well as a long list of other ingredients! The hardest for me to give up? Dairy products because as you must well know by now, yogurt, butter and cheese are pilars of our daily diet.   But, you know what, even though it's really hard not to eat cheese or yogurt and to have to make oatmeal with water(!!) when you are French, the most difficult has been not to be able to share the same meals as my children or friends. My children are old enough to know that I have to eat different things but because I have been cooking (almost) as usual for them, I have not been able to try their food and talk about it with them. And that's difficult! I even felt a little bit isolated (like I could not have one of the nice cupcakes!!) Vivement vendredi!
There is truly something special about sharing a crazy-messy meal with your children...  So unless there is a real medical reason to be on a diet, my conclusion is that you should really eat everything as long as it is with MO-DE-RA-TION.  Moderation is what will make it possible for you to share meals with your children, your family, your friends and co-workers and be happier in life. It's also a way for your children to develop better eating habits. Worth a try, non? So before you cut chocolate cake out of your diet, just think about the fact that having a tiny bit won't harm your body.  Just go and take a walk in the fallen leaves with your children afterwards! Bon Appétit!
Ingredients (makes about 8 cupcakes)
- 115 gr (4.05 oz) butter
- 180 gr (6.3 oz) sugar
- 2 eggs
- 80 gr (2.8 oz) buttermilk (or plain yogurt)
- 80 gr (2.8 oz )millet flour
- 70 gr (2.4 oz) pistachios meal
- 30 gr (1 oz) rice flour
- 3/4 ts baking powder
- 1/2 ts xantham gum
- 1/2 ts salt
- a few Blackberries

  • Preheat oven to 350 F
  • Cream butter and sugar together until light & smooth
  • Add the eggs, one at at time.
  • Add the buttermilk and dry ingredients one batch at a time, finishing with buttermilk.
  • Fold in blackberries, being very cautious as not to crush them.
  • Pour into molds and bake in the oven for 15-20 minutes.
  • Unmold and cool on a rack before eating
My Personal Comments
  • You could make the recipe with AP flour instead of rice & millet flour. In that case, you don't need the xantham gum.

1 comment:

  1. This was my very first cupcakes that came out just like picture and the taste was SO good that we made 3 batches! love it!