Chocolate Walnut Cupcakes

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2 cups quinoa flour
⅛ tsp sea salt
1 cup date sugar
½ cup maple syrup
¼ cup carob powder
¼ cup grapeseed oil
¼ cup aquafaba
1 tbsp vanilla
1 cup sparkling spring water
½ cup walnuts | chopped


Sift all the dry ingredients, set aside. In a bowl, whisk aquafaba until it reaches a soft peak consistency, add grapeseed oil, then dry ingredients. Add the vanilla and sparkling spring water and mix well.

Add the mixture to cupcake liners, then top with walnuts. Bake at 350 F for 15 to 20 minutes. Serve and enjoy.


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