Chocolate plantain and date cupcakes (#glutenfree)

Cupcake ingredients

• 1/4 c flax seeds
• 1/2 c warm water
• 2 plantains
• 1/2 c chopped dates
• 1/4 c apple sauce
• 1/2 c coconut milk
• 1/4 c vegetable oil
• 1/2 tsp vanilla
• 1/4 c quinoa flour
• 3/8 c cocoa powder
• 2 Tbsp garbanzo bean flour
• 2 Tbsp sugar
• 1 tsp xanthan gum
• 1/4 tsp kosher salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Ganache ingredients:
• 1 dark chocolate bar
• 2 Tbsp shortening
• 2 Tbsp agave
• 1 Tbsp flax seed milk

Directions

1. Grind flax seeds into powder. Add warm water, mix and let set for at least 5 minutes.

2. In a bowl combine quinoa flour, cocoa powder, garbanzo bean flour, sugar, xanthan gum, kosher salt, baking powder, and baking soda. Set aside.

3. Peel plantains and break up into pieces, add them along with chopped dates, apple sauce, milk, vegetable oil, and vanilla to a food processor and blend until smooth.

4. Add plantain mixture and flax egg replacer to dry ingredients, and whisk until you have a smooth batter.

5. Distribute batter evenly between 12 paper lined cupcake wells. Use your finger dipped in warm water to smooth out the tops, then bake at 325 degrees for 35 to 40 minutes.

6. Remove cupcakes from wells and let cool on a rack.

7. While cupcakes are baking you can work on your ganache frosting. Combine all ingredients in a double broiler, and heat while stirring frequently until smooth.

8. Cover and let cool in a refrigerator for an hour or two, then ice cupcakes either with a knife or piping bag.