Friday, October 5, 2012
So I started to search out ways to indulge in gluten free cupcake recipes that weren't loaded down with sugar or white flour but didn't compromise on taste. High glycemic foods cause your blood sugar to spike, raising insulin levels. Unfortunately, most gluten free flours use a combination of high glycemic ingredients like rice flour, potato starch, tapioca flour and sorghum flour. So while the gluten is missing, all the blood sugar-spiking effects are still there.
After searching, tasting and cupcaking I found Kelley Herring of the Healing Gourmet. Her company educates on how foods promote vitality and protect against disease. Kelley is the Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill, including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol, Eat to Boost Fertility and Your Plate, Your Fate. In her Guilt-Free Desserts Guide is a 80 page recipe book filled with such treats as gluten free cheesecake, cupcakes, brownies, cakes, cookies, creme brulee, mousses and pies... OH MY! I have been baking and chocholating my way through her recipes so my cupboard no longer has things like white sugar, butter or white flour but has been replaced by agave syrup, apple sauce, stevia, coconut oil, coconut flour and so many other fun and thigh-friendly ingredients.
Coconut Gluten Free Cupcakes Yield: 12
Start to Finish: 1.5 hours
Nutrition Snapshot: 155 calories, 1.2 grams sugar, 2 grams fiber, 3 grams protein, 3 net carbs per serving
Preferences: Gluten Free, Dairy Free
• 1/4 cup organic coconut milk
• 1 Tbsp. Bob's Red Mill Coconut Flour
• 1 pinch Celtic sea salt
• 3 large pastured eggs
• 1/2 cup organic erythritol
•1/2 tsp. stevia extract
• 1/2 tsp. aluminum-free baking powder
• 2 cups Bob's Red Mill Unsweetened Shredded Coconut
• 2 Tbsp. organic virgin coconut oil
• 1/4 cup ground organic almond flour, packed
• 1 Tbsp. organic vanilla extract
1. Preheat oven to 325 degrees Fahrenheit. Line a mini muffin pan with papers and spray with coconut oil spray.
2. In a Magic Bullet or food processor, add coconut and grind into a fine meal.
3. Add almond flour, coconut and remaining dry ingredients to a large mixing bowl.
4. In a small saucepan, melt coconut oil over low heat. Add eggs, vanilla extract, and coconut milk and beat well.
5. Add dry ingredients into wet ingredients, and mix on medium speed for 2 minutes.
6. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray.
7. Pour batter into mini muffin cups, about 3/4 full.
8. Transfer to oven and bake for 18-20 minutes, until springy and firm to the touch.
9. Cool slightly and serve.
Nutrition Information Per Serving
155 calories, 15 g total fat, 12 g saturated fat, 0 g trans fat, 1 g monounsaturated fats, 0.5 g polyunsaturated fats, 53 mg cholesterol, 30 mg sodium, 5 g carbohydrate, 2 g fiber, 0 g sugars, 3 g protein
Article Source: 1