GLUTEN FREE CUPCAKES
¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
4 large eggs
¼ cup coconut oil
⅓ cup honey
METHOD
Pulse together dry ingredients in a food processor
Pulse in wet ingredients
Line a 12 cup muffin pan with paper liners
Scoop ¼ cup into each paper liners
Bake at 350° for 15-18 minutes
Cool and serve
Makes 8 cupcakes
SPICY PUMPKIN MUFFINS
1⁄2 cup Creeds organic coconut flour
1⁄2 cup Creeds tapioca flour
1⁄2 t baking soda
1⁄2 t Creeds baking powder
1⁄4 t salt
1 1⁄2 t Creeds ground cinnamon
1⁄2 t freshly grated nutmeg
1⁄2 t ground cloves
1⁄2 c melted butter (or coconut oil)
2/3 cup – 1 cup Xylitol
3 eggs
1 cup pumpkin puree (from your left-over pumpkin)
1 tsp vanilla extract
Extra cinnamon and sweetener of choice for sprinkling on top
METHOD
Preheat your oven to 180o C and line a standard size muffin tin with paper muffin cups.
In a medium bowl, whisk together the coconut flour, tapioca flour, baking soda, powder, spices and salt.
In a large bowl, whisk together the butter, sweetener of choice, eggs, pumpkin and vanilla.
Pour the dry ingredients into the wet and whisk to combine.
Place portions into the muffin cups.
Sprinkle the top of each muffin with more sweetener and cinnamon and it’ll bake into a nice crunchy topping.
Bake until puffed and cooked through, about 25-30 minutes.
Makes 12 muffins
Thank you Sally Ann Creed for the recipe, for more wonderful recipes go to her website sallyanncreed.co.za
