Being labor day weekend and S's first birthday weekend, this has been a nutty past couple of days! But if I didn't post this real quick I knew I'd forget. I'll post more recipes and pics from this crazy weekend soon! Grandma, Grandpa, cousin K and of course Aunt S, Uncle A, and babies E+E are all here. Full house and lots going on!
Vanilla Almond Flour Cupcake UPDATE!
Makes 12 small cupcakes
Preheat oven to 350
2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
2 eggs, separated
1/4 cup oil (coconut or canola is what I've used)
3/4 tbsp vanilla
1 tbsp apple cider vinegar
1/2 cup stevia in the raw dissolved in almond milk (or other nutmilk) to make 1/2 cup liquid total (***these are verrrrrrrrrrrrry sweet- if I were making them for myself I would definitely scale it back to 1/3 cup sweetener.)
Separate room temp eggs. Whisk egg whites until peaks form. I used my handheld blender with whisk attachment. In separate bowl, whisk egg yolks with oil, vinegar, vanilla, and almond milk mixture. In another bowl, combine flour, baking soda, and salt well. Fold egg whites carefully into yolk mixture with a spatula, then combine with dry ingredients. Spoon using 1 tbsp scoop into muffin tin. You should not need to grease the tin. Whisking the egg whites makes for a much poofier batter, and you can use less batter per cupcake, which is great. Bake for 20-22 minutes or until golden.
Coconut Banana Frosting
4 tbsp homemade coconut butter
1 overripe banana
Blend well and enjoy!
Coconut Flour Pancakes (Baby S portion)
1 tbsp coconut flour
1 egg
1/4 tsp vanilla
1/4 tsp baking powder
couple splashes of milk
Combine ingredients well. Makes two big pancakes. S ate hers with raspberry preserves in about two seconds flat. For an adult sized portion double or triple the recipe. Would be fabulous if you threw in sliced bananas, blueberries, strawberries, or whatever!
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