Humm Online Exclusives - January 2015

Take our Reader Survey!

Please take a few moments to complete our Reader Survey and help us to keep improving theHumm for you and our advertisers. Link to survey >

Ottawa Valley Classes, Courses & Lessons

We've updated our annual feature on classes, courses and lessons on offer across the Valley. Look no further for your new year's inspiration! Read more >

Featured Artist - Sanjeev Sivarulrasa

Read the profile and view the photo gallery for Astrophotographer and mixed memdia artist, Sanjeev Sivarulrasa. Read more >

Most Anticipated Books of 2015

Elizabeth Goldman, CEO, Perth & District Union Library recommends the books you won't want to miss in 2015:

As Chimney Sweepers Come to Dust by Alan Bradley - The seventh mystery by Canadian author Bradley featuring precocious child sleuth Flavia de Luce (January)

A History of Loneliness by John Boyne - The author of The Boy in Striped Pajamas sets his new story amid Catholic Church scandals (February)

Dead Wake: The Last Crossing of the Lusitania by Erik Larson - Master nonfiction storyteller Larson revisits this World War I incident (March)

The Buried Giant by Kazuo Ishiguro - The first novel in 10 years from the author of Never Let Me Go and The Remains of the Day (March)

God Help the Child by Toni Morrison - The Nobel Prize-winning author explores the repercussions of childhood trauma (April)

City on Fire by Garth Risk Hallberg - A buzzed about 900-page debut novel set in New York in the 1970s (September)

Mini Chocolate Cupcakes With Dark Chocolate Icing

Recipe from Dig In - Cooking Without 14 of The Most Common Allergens Cookbook by A Littlestones Collaboration, Forward by Dr. Jennifer Armstrong BSC, MD, DIBEM, FAAEM

Cupcakes:

- 2 tbsp. ground flax seeds
- 6 tbsp. warm water
- ¾ cup Gluten-Free All-Purpose Flour
- ½ cup coconut flour
- ¾ cup unsweetened cacao
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. guar gum
- 1 tsp. sea salt
- ½ cup cacao nibs
- 1 cup coconut sugar
- ½ cup coconut oil
- 2 tbsp. chocolate balsamic vinegar
- 2 tsp. chocolate extract
- 1 cup strong coffee
- ¾ cup non-dairy alternative of your choice

Frosting:
- 3 ripe avocadoes
- 1 cup maple syrup
- 2 cups raw cacao

Steps:

1. Preheat the oven to 375ºF.

2. Grease and flour or line with muffin cups two mini-muffin pans. Set aside.

3. Combine the flax seeds and warm water. Let stand 5 minutes.

4. In a medium mixing bowl, combine flours, cacao, baking powder, soda, guar gum, salt and cacao nibs. Set aside.

5. In a large mixing bowl, or in your stand mixer, combine the sugar, oil, vinegar and chocolate extract. Add flax blend and mix well.

6. Mix together milk and coffee.

7. Add the dry ingredients to the wet, alternating with the espresso mixture, beginning and ending with the dry. Mix just to combine.

8. Using a small ice cream scoop, immediately drop batter into the prepared muffin pans. Bake in the centre of a preheated oven for 30 to 35 minutes (if baking regular size muffins, bake 35-40 minutes), until a cake tester comes out clean and the muffins bounce back when pressed gently.

9. Let stand 3-5 minutes in the pans, then gently invert onto a wire rack to cool completely.

10. To make frosting, place all ingredients in a food processor and process until you obtain a smooth, creamy and spreadable consistency.

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theHumm is a free, monthly, independent newspaper covering Arts, Entertainment and Ideas in the small towns and communities of the Ottawa Valley. Circulation ranges from 7,000–9,000 copies, depending on the season. Read more >