GLUTEN FREE RECIPE – VANILLA CUPCAKES
Almond Flour Vanilla Cupcakes – Gluten Free
I make these cupcakes every week and have them on hand when I am on the go. This recipe uses almond flour to replace wheat flour making the final product nutrient dense with magnesium, good fats and muscle-building protein. The taste and flavor is outstanding and will please the most discerning palate. Pair this treat with a piece of tart fruit and a cup of herbal tea and you will have yourself a guilt-free snack that will keep you satisfied (and your insulin in check) until your next snack or meal.
**Please note that you can use ground chia to replace eggs in this recipe. 1 tablespoon ground chia mixed with 3 tablespoons of water will replace 1 egg – add to wet mixture
2 1/2 Cups of Find Ground Almond Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
Cinnamon (to taste)
Nutmeg (to taste)
1/4 Cup Olive Oil or Grape Seed Oil
1/2 Cup Agave Nectar (to score lower on the glycemic index, you can also use 1/2 cup pear or apple puree)
1 Tablespoon Vanilla Extract
1 Tablespoon Lemon Juice (juice of half a lemon will do)
**2 Eggs, whites and yolks separated.
Mix all dry ingredients together
Combine all wet ingredients except eggs
**Chia (egg replacer) – add to wet ingredients OR
Eggs: Separate yolks and add them to your wet ingredients. Whites go into their own bowl
Mix wet ingredients thoroughly
Whisk/process whites until firm, forming soft peaks (you can use an electric mixer but a whisk and some elbow grease will do)
Fold egg whites into wet ingredients, gently. Ensure sure you maintain volume of mixture – don’t overmix
Add to dry ingredients and mix minimally
Add any extras you like (fresh blueberries, chocolate chips, nuts, etc)
Add to baking cups and bake at 350 degrees Fahrenheit for 20 minutes; a clean knife in the centre will tell you the cupcakes are ready
Let cool 15 minutes and enjoy.
Note: Makes 12 cupcakes; double the recipe for 2 dozen lovely bites
Mushroom Lentil Potato Stew
PREP TIME:5 minutes
COOK TIME: 8 hours
Servings UNITS: US Imperial
12 baby bella mushrooms, sliced
6 golden russet potatoes, cubed
4 cups vegetable broth
1 yellow onion, chopped
1 clove garlic, minced (or more to taste)
1/2 tsp dried thyme
1 bay leaf
1/2 cup green lentils
Sea salt to taste
Add all the ingredients to a slow cooker and cook on low for about 6-8 hours. If you want to cook this in half the time, cook on high for around 3-4 hours, or until potatoes are soft.
Store soup in an airtight container. It will keep in the fridge for about a week. You can also freeze for up to 6 months.
Mediterranean Salad Dressing
3 TB olive oil
1 TB vinegar (white/rice)
1 TB maple syrup (adjust to taste)
1 TB lemon juice
1/4 hot mustard powder
salt and pepper to taste
Blend ingredients. Serve immediately.