It’s official! My husband thinks I went nuts. Actually, I kinda did, to be exact everything almonds: almond meal, blanched almond flour, raw almonds…. To be perfectly honest with you, I never used to appreciate almonds as much as I do now. What’s changed? Pretty much my daily life (mean when it comes to eating). I recently have discovered that my thyroid disease can be related to wheat and gluten intake ( I will write more on the issue later). So I’ve made a pledge (to myself) to stay away from grains and gluten and see how I feel. Of course, it turned my world upside down, or actually straightened it up. Since it’s still hard to get rid of certain things I am used to and love, I’ve managed to find recipes from people that have been in my shoes, and have created great healthy recipes to make our lives sweet. So I’ve made carrot cake cupcakes today. They are completely grain and gluten free, and sooooo yummy. I adapted the recipe from Elana’s Pantry.
Ingredients
- 1 ½ cups blanched almond flour (you can also use almond meal)
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ tablespoon cinnamon
- 3 eggs
- 2 tablespoons coconut oil
- ¼ cup maple syrup
- 1 ½ cups carrots, grated
- Creamy Cheese Frosting
- 4 ounces organic cream cheese, softened to room temperature
- 3 tbsp maple syrup
- 3 tbsp organic sour cream
Instructions
- In a large bowl, combine almond flour (meal), salt, baking soda and cinnamon
- In a separate bowl, mix together eggs, oil and maple syrup
- Stir carrots into wet ingredients
- Stir wet ingredients into dry
- Scoop batter into a paper lined muffin pan
- Bake at 325° for 20 to 22 minutes
- Cool to room temperature and spread with Creamy Cream Cheese Frosting
- Makes about 10 cupcakes
- Creamy Cheese Frosting
- Combine cream cheese and maple syrup until well blended
- Whip in sour cream
- Spread over carrot cake cupcakes
