Carrot Cupcakes

Cute carrot muffins ready to eat!

Cute carrot cupcakes ready to eat!

I have tried out several carrot cake and carrot muffin recipes and I think I’ve finally come up with the perfect combination the natural sweetness of the carrots and coconut make for a moist cupcake you can eat for breakfast, snack time or yes, desert!  If you have a Cuisinart, shredding the carrots will take no time at all.

Ingredients:

Dry-

1 cup almond flour

1/2 cup coconut flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

dash of allspice

2 teaspoons lemon zest

Wet-

3 large eggs

1 Tablespoon mayo

1 teaspoon vanilla

2-4 dropperfuls liquid stevia, to taste

1/2 cup coconut oil, melted

1/2 cup milk- almond, coconut, soy or cow’s milk

Mix in last-

2 cups grated carrots

1/2 cup shredded, unsweetened coconut

 

Method:

Pre-heat the oven to 350 and grease a  muffin tin for 12 with coconut oil or butter.

Grate 2 cups of carrots and set aside.

Combine all the dry ingredients, work out any lumps and set aside.

In a large bowl, beat the eggs and mayo together on high speed for about 3 minutes til nice and frothy.

Add the stevia, vanilla (or use vanilla stevia!), cooled, melted coconut oil and the milk and whip together to combine.

Add the dry ingredients and mix well to combine.

Taste test for sweetness, add more stevia if needed.

Fold in the carrot and coconut.  Add up to 1/4 cup more milk if need, the batter should be thick but moist.

Scoop into the prepared muffin tin.  I like to use a small ice cream scoop to get evenly sized muffins with round tops!

Bake at 350 for 22-26 minutes, til cooked though and lightly browned.

Store muffins an air tight container in the fridge.

Makes 12 muffins each one is about 190 calories, 15 grams of healthy, filling fats, 4 grams fiber, 4 grams net carbs and 5.5 grams of protein.  These are an excellent snack, breakfast or dessert and a great way to get your kids to eat an extra serving of veggies while making them think they are eating a cupcake!

 

 

Advertisements

Very Vanilla Cake with Chocolate Frosting

My friend Bobbie found this recipe on the world wide web, if it’s yours, please send me a link so I can give credit!

Happy Birthday!

Happy Birthday!

Bobbie and I made this as a birthday cake for her boyfriend and I made it again for my Dad’s birthday last month.  This recipe is for a moist, springy, not too sweet cake and it was a big hit with everyone.  No one seemed to notice it was mostly sugar and carbohydrate free, perfect if your dad has diabetes and you want to make him a birthday cake he can healthfully enjoy!  Yes there is some apple sauce in the cake, and, no apples are not on the Candida diet but they also do not contribute a lot of sugars to the over all cake. The apple sauce adds a lot of moisture and contributes to the texture of the cake. I would recommend having a slice and sharing (or freezing) the rest.  The chocolate frosting is just melted chocolate with heavy cream aka ganache.  I have been trying out stevia sweetened chocolate with erythritol (sugar alcohols fermented from non gmo corn) and so far Coco Polo is the winner in the dark chocolate category.  It’s nice to know when I get a chocolate craving I can satisfy it without creating more sugar cravings.

Ingredients for One 9 in Round Cake:

  • 1 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 8 large eggs
  • 2/3 cup coconut oil (or butter)
  • 4 tablespoons coconut milk or other milk
  • 2 tablespoon vanilla extract
  • 1/2 cup apple sauce
  • Stevia to taste

Method

Preheat your oven to 350 degrees.  Grease and then line the bottom of a 9 inch round pan with parchment paper.  I used a spring form pan.

Sift the coconut flour into a bowl and then combine with the rest of the dry ingredients.

IMG_20130922_112054

In a separate bowl, beat the eggs until frothy.  Add the room temperature (soft or liquid) coconut oil, beat well, then add the rest of the wet ingredients.

Add the dry ingredients and mix well to combine.  Add the stevia, a dropperful at a time until the batter tastes sweet to your liking.

Pour the batter into the prepared pan and bake until a toothpick or knife inserted into the center of the cake comes out clean- about 30 minutes.

IMG_20130922_121204

Cool completely before frosting.

Chocolate Ganache

If you are looking for a more in depth how to, try this!

IMG_20130922_105818

Ingredients:

1/2 cup of heavy cream

4 oz of dark chocolate

a pinch of salt

Method:

Coarsely chop the chocolate and place in a bowl.

Warm the cream just barely to a boil over medium high heat.

Pour the heated cream over the chocolate and salt.  Let sit for 10 minutes, do not stir!

After 10 minutes, stir with a whisk to emulsify.  Be sure to scrape the bowl with a spatula to incorporate everything.

Spread slightly cooled ganache on a cooled cake and then refrigerate til serving.

OR

Let the ganache cool for an hour, stirring several times in between to keep it smooth.  Then beat on high with a mixer til it’s fluffy.  Frost with a knife or use in a pastry bag.

IMG_20130922_193245

Served with whipped cream, of course!

Served with whipped cream, of course!

Coconut Popsicles

Well since I’m on a coconut theme lately, let’s keep it going with some refreshing, healthy, candida fighting Coconut Popsicles!

I’m sure you have heard of the many health benefits attributed to the versatile coconut but here are two more to remind you:

Vitamin Rich: coconut milk contains an abundance of vitamins C, E and B which boost your immune system and contribute to glowing, elastic, healthy skin!  Coconut oil is a great way to keep your skin healthy, especially with the extra sun exposure we get in the summer time.

Lauric Acid: “Coconut milk is rich in lauric acid, a medium-chain fatty acid that is abundant in mother’s milk. According to the National Center for Biotechnology Information, lauric acid has many germ-fighting, anti-fungal and anti-viral properties that are very effective at ridding the body of viruses, bacteria and countless illnesses. Lauric acid may also reduce cholesterol and triglyceride levels, which lowers heart disease and stroke risks.”  Quoted from The Health Benefits of Coconut Milk by Tanya Brown, Demand Media

Full of good for you fats, fiber, vitamins, minerals and anti-oxidants, coconut milk, meat and oil are all excellent additions to your healthy diet and skin care routine.  And these popsicles are a delicious way to get those health benefits!

This one is super easy, all you need is a Popsicle mold, like the ones in this post.

Tovolo brand popsicle molds.

Tovolo brand popsicle molds.

Once you have your popsicle mold, figure out how much mix it will hold, mine has 4 molds and will hold a shy 1/3 cup in each so I make up about 1 1/4 cup of mix.

I use canned coconut milk as the base or use my previous post and make your own!  Then I add a few drops of stevia, some vanilla extract and about 1 Tablespoon dutch cocoa powder.  Whisk to combine, pour into the molds and wait!

I have also combined coconut milk with cardamom, cinnamon, nutmeg and vanilla with a touch of stevia for a chai flavor. Awesome!

Coconut milk with lime juice is also yummy.

How about fresh mint with or without dutch cocoa powder for a refreshing treat?

And, for a cool pick-me-up try mixing some espresso (powder will work too) into the coconut milk with stevia and your favorite extract: vanilla, almond, coconut…?!

I’m sure you can come up with more Candida diet friendly frozen treats using flavorful, healthy coconut milk as the base.  Stay cool and enjoy!

Chocolate Cake

This recipe will make 20 cup cakes or one decadent birthday cake.

This Father’s day I wanted to make my dad a dessert that would be both decadent and diabetic friendly.   I was aiming for brownies by combining some ideas from a bunch of recipes I found on line and instead I accidentally made this moist and springy chocolate cake.  I love when that happens!  To sweeten the cake I used a few tablespoons of raw honey (we usually have some left over from making Fire Cider) and then rounded out the sweetness with a small amount of stevia.  I find that using a little bit of a flavorful sweetener like wildflower honey or molasses in combination with stevia takes the bitter edge off  the plant based sweetener without adding loads of sugar to the recipe.  We ate our cake, yes, it’s also gluten free, with whipped cream from the Jersey cows at Highlawn Farm in Lee.

The last piece of cake, great even without the whipped cream!

Preheat your oven to 350 degrees.

Combine the following dry ingredients in a separate bowl and work out any lumps of coconut flour:

2/3 cup unsweetened cocoa powder

3/4 cup coconut flour

1/2 teaspoon salt

1/2 teaspoon baking soda

In another large bowl combine the wet ingredients, using a whisk, adding in order:

2/3 cup coconut oil, warmed to liquid

1/3 cup creamy peanut butter

2 Tablespoons almond milk (or soy/dairy milk)

2 Tablespoons strong coffee and/or coffee liquor

3 Tablespoons honey plus stevia to taste- add a little at a time and taste test in between.  If you added the liquor, which is quite sweet, use only 1 Tablespoon of honey.

1/2 teaspoon vanilla

6 eggs- I get huge farm eggs that are over 1/4 cup each so make sure your eggs measure at least 1 and a 1/2 cups all together.

Whisk all the wet ingredients into a smooth batter.

Add the dry ingredients to the batter in several stages, stirring well to combine in between.  The batter will be like thick brownie batter.  Bake at 350 for 22 minutes (or until just set in the center)  in a well greased 8×8 pan.  Be careful not to over bake, a knife inserted into the center should come out clean so check the cake after 20 minutes.  It should be springy, moist and really rather decadent with a dollop of freshly whipped cream and maybe some sliced ripe strawberries!

A half recipe will make 10 cupcakes, bake them at 350 for 16 minutes, until just done.