Gluten-free maple cupcakes

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First gluten-free cupcake experience. They're oddly colored from the buckwheat flour, which is a bit blue. Cover them with a little icing and you won't even notice!



INGREDIENTS

DRY1/4 t baking soda
1/4 t yeast 3 T buckwheat flour + 1 T dal flour 3 T maple syrup 1 T raw sugar pinch salt 1/4 t yeast 
WET3 T almond mylk + 3/4 t ACV3 T chia gel 1 t almond oil1 t vanilla
DIRECTIONS
To start, mix 1 t chia seeds + 1/3 c water. Let sit and become gel. Put aside. 
Now, mix almond mylk and ACV and let sit for up to 10 minutes. Then add remaining wet ingredients. 
Next, put dry ingredients into a separate bowl. Add wet to dry and mix well. 
This makes 3-4 yummy, um, interesting cupcakes. They're super mapley and unbelievably moist... that's from the chia seeds! 
It's a great first try. Have tips? Questions? Post them here!