Gluten Free Carrot Cupcakes.

Gluten Free Carrot Cupcakes.


Cupcake Ingredients:

1 1/2 cups blanched almond flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3 eggs
1/4 cup maple syrup
2 tablespoons almond or coconut oil
1 1/2 cups carrots, finely chopped
1/2 cup pureed dates
1 cup coarsely chopped pecans

Frosting ingredients:

1 cup raw cashews

1/4 cup almond milk

1/4 cup maple syrup


Preheat oven to 325 F. In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg. In a separate bowl, mix together eggs, maple syrup, and oil. Mix carrots and dates into the wet ingredients. Stir wet ingredients into the dry ingredients. Fold in the pecans. Divide evenly between 12 cupcake liners. Bake at 325 F for 20 minutes or until a toothpick comes out dry.
Mix cashews, almond milk and maple syrup in blender. Spread frosting over cooled cupcakes. Eat and grunt with joy.

Raw Chocolate Cupcakes with Boston Cashew Cream.

What can be better than a bite of healthy chocolate cupcake on Sunday morning?

Every time when I check the ingredients in the regular desserts I want to die:( Do you really know what you put in your mouth? Does this piece of chocolate cake worth your life?

The best choice to pick the healthy ingredients and make it by yourself.

Believe me, they taste even better than the regular ones, and they don’t make you sick. They keep your healthy and happy.

Enjoy the new recipe on my blog!!!!


Raw Vegan Chocolate Cupcakes with Vanilla Cream.

1 cup oat flour
1 cup dates
2 tablespoons cacao powder
1 teaspoon vanilla extract 1 cup cashews 
3tablespoons coconut oil
Vanilla cream filling:
1/4 cup cashews 
Juice of 1/2 lemon
1/4 cup water
1 tablespoons coconut nectar 
1 teaspoon vanilla extract 

Chocolate frosting:
6 tablespoons melted coconut oil
1 tablespoon cacao powder
1 tablespoon coconut nectar (or other sweetener)


To make the cupcakes:  Process oat flour and the other ingredients until it all sticks together. Press into lined cupcake tins and indent a thumbprint in the middle of each one for the vanilla cream. Put in the fridge. I used my silicone cupcakes liners and they worked great

To make the vanilla cream: blend all the ingredients together until smooth. Scoop a spoonful into each of the indents you made in the cupcakes. Put the cupcakes back in the fridge.

To make the chocolate frosting: mix together all the ingredients until smooth. Let it re-solidify just enough so that you have a frosting consistency. Frost the top of the cupcakes and then using a piping bag, decorate the tops of your cupcakes with the vanilla cream.


Carrot and Coconut Cakes with Chia Seeds.

I guess all the kids like muffins, cupcakes, cookies etc. Every time when I picked my daughter up from preschool she asks about muffins:) Once I got her a muffin as a reward to behave at school. I don’t really mind to eat them, but they need to have at least a few healthy ingredients and still taste good.

These Carrot and Coconut Cakes taste like muffins, or you can even use them as cupcakes, just make some frosting to put on.

They are healthy, gluten, dairy, wheat, grain, refined sugar free.


 Carrot and Coconut Cakes with Chia Seeds.
3 free range eggs
½ cup honey, maple or agave syrup
¾ cup extra virgin coconut oil, olive oil or butter
2 cups ground almonds
3/4 cup shredded coconut, plus a little extra for sprinkling
1 cup tightly packed grated carrots
grated zest of one lemon
2 tbsp chia seeds
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
Preheat the oven to 320 F, and grease or line 12 muffin tins.
Add all ingredients in to a large mixing bowl. Using a wooden spoon, mix until well combined.
Divide the batter between the muffin tins, and then bake in the oven for 30 minutes, or until a skewer comes out clean when inserted.
Guess who likes them the most?