I want s’more:-) please

Thinking of a time before COVID, sitting by a campfire, laughing, dancing and eating S’mores (with friends). There are such fond memories of the combination of Graham crackers, chocolate and marshmallows, but mostly friends. This is in honor of the memory of the destination wedding weekend in Texas where it was the last time the “motley cru” got together. We all, first, met while working together at a small bistro in the heart of the city. A bartender, a waiter, a chef and a Maitre’ D. We formed a bond that lasted years; even after leaving one by one and moving onto bigger or just other things. Significant others have come and gone, life since then has Happened!! We joined together on a lake in Texas to celebrate the wedding of our chef, we sat by a campfire roasting marshmallows, barbecuing meat, peppers and anything else we could expose to heat. It was a sweet, spicy and deeply flavor full weekend.

VEGAN?! So scary, the idea of no Butter?! Eggs?! I have always been open to eating healthier, I looked for ways of adding cleaner ingredients into my cooking rather saying Vegetarian or Vegan because I Love all kinds of food. But when you become more health conscious you look for ways to indulge without the guilt. I have begun the practice of replacing one meal, like breakfast, into a vegan one because it is the one consistently controllable meal. The first meal of the day you can usually plan and make yourself. I do this a few days a week, it’s a good way to move toward vegetarian/ vegan dishes without going cold turkey which would be a shock to your system.

So, back to the recipe, I always associate Ginger with graham crackers because I’ve used ginger snap cookies when I haven’t had graham crackers. This recipe is my longing for my tribe and full fat Butter: cocoa-ginger cupcake with marshmallow cream and candied ginger to finish.

Cocoa-ginger cupcakes: 1.75C Chickpea flour• .50C tapioca starch• 1C unsweetened Cocoa powder • .25C arrowroot• 1T plus 1.5t baking powder • .50t baking soda• .50t chia seeds*• 2t salt• 1C coconut oil• 1.33C Ginger agave syrup*• .75C unsweetened Applesauce• 3T pure vanilla extract• .75C of Hot water

*chia seed have a shell so add 1-2T of water to release the jelly about 15min before combining it into the recipe. I think it adds a bite of the chia seed haven’t released their husks completely.

**Ginger agave (make ahead): 3”in fresh ginger• 2C of water• 1C agave—> I would normally use this as a cocktail syrup. It’s in homage to the bartender in the “motley cru” . Even though the recipe calls for Hot water, I would let this syrup cool down before adding it.

Slice the ginger as thin as possible because when you use it as a garnish it adds a sharp sweet spice kick (I think you’ll like), combine with water and agave in small saucepan till syrup reduces to about half and coats back of spoon. Sieve the syrup. It makes the amount for recipe but if you have any leftover it can be store in fridge for weeks. Keep the sliced Ginger in an old glass jelly jar for snacking. I used them as a topping for the cupcakes but I’ve been asked why not put them inside the cupcakes. I thought no but if that appeals to you? Try it.

Cheat sheet: .25= One/quarter, .33=one/third, .50=half, .75=three/fourths, t=teaspoon, T=tablespoon and C= cups

Preheat oven to 320F. Use 2 12C muffin tins lined with paper. You may not yield 24 cupcakes maybe only 18 but it doesn’t hurt to be prepared • In one bowl for the Dry ingredients: mix, Chick pea flour,tapioca powder ,cocoa powder, arrowroot, baking powder+ baking soda and salt. In another bowl for the Wet ingredients: Oil, ginger agave, applesauce, vanilla, chia seeds, and hot water. Mix all the wet into dry bowl, slowly, till batter is smooth. •• Pour .33C batter into each cupcake lined cup and almost fill the cup• Bake on center rack for 30min• Turn rack 180degrees after 15min for even bake. • After 28min I would Stick a toothpick in center to check if they’re ready earlier then the 30min bake. The toothpick shouldn’t be wet (moist is ok) OR press center gently, it should bounce back [If it needs the full 30min]. Let the cups Stand for 25min inside the tins. While the cupcakes are baking start making the Marshmallow fluff.

Marshmallow fluff: 1can of Garbanzo bean (15oz)• .33C of Agave/fine sugar/xylitol • Place the liquid of the garbanzo beans and agave in the bowl of a mixer and beat on Medium speed for 15min or don’t stop till you get Stiff peaks.

*I have to admit, I don’t eat marshmallow outside of S’mores or a holiday cup of hot cocoa. I just really wanted to try this vegan version. And it came out Great!! Also, I’m sure I know how store this? If you add a stabilizer like cream of tartar it would last longer in the fridge but after a couple of days, it separated on me :-( but maybe that won’t happen to you ?

Voila!! Now it’s time to assemble the pieces.

Dollop your Cocoa-Ginger cupcake with the marshmallow and top with a Candied ginger slice. YUM! YUM!!