Recipe for the coconut flour muffins AND the frosting- low GI, grain free- Share with your friends....if you are nice;) Ingredients ◦ ½ cup coconut flour ◦ ½ teaspoon baking powder ◦ ¼ teaspoon fine sea salt ◦ 4 large eggs ◦ ½ cup agave nectar, stevia or honey ◦ ⅓ cup coconut oil melted ◦ 2 tablespoons unsweetened almond milk ◦ 2 teaspoons vanilla extract vanilla extract Instructions Preheat oven to 350°F. Use muffin liners and spray insides of cups with nonstick cooking spray or oil/grease (12 small ones) In a large bowl, whisk the dry ingredients until blended. Whisk in wet ingredients until smooth. Bake in preheated oven for 18-20 minutes. Cool on wire rack. Frosting made from coconut milk in can. Keep the can of coconut milk in the fridge for a few days so it can settle and the cream hardens and rises. When you are ready to frost the cupcakes, carefully remove and open the can without shaking it. Put a metallic mixing bowl and the whipping attachment from the mixer into the freezer. Remove the thick cream from the can, leaving the water behind to add to a shake and put it into the frozen metallic mixing bowl. Whip on high until its thickened. Viola.
Posted on: Tue, 04 Nov 2014 19:14:51 +0000
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