2 cups
Digestive Wellness Almond Flour
½ tsp
celtic sea salt
½ tsp
baking soda
¼ cup
Cocoa Powder
¼-1/2 cup water
2 eggs
1 TBSP
vanilla
4 TBSP
butter (melted) or grapeseed oil
¼ cup
honey OR 10 drops of Liquid Organic Stevia
- Preheat oven at 350 degrees
- Combine all wet ingredients and mix well.
- Combine all dry ingredients and mix well
- Bake at 350 degrees for 18-20 minutes.
- Remove from oven and let cool
Variations:
You can
add ¼ cup of shredded coconut to the batter as well as coconut oil versus
butter.
You can
add ½ cup of Walnuts to the batter.
This
recipe makes 8 cupcakes.
You can double
this recipe and bake in 2, 9 inch cake pans, greased liberally with grapeseed
oil or coconut oil. Bake for 20-25
minutes until a tooth pick inserted in center comes out clean. Cool. Frost.
DO NOT over-bake. Cake will be dry.
Top with
Chocolate Frosting Recipe!
Chocolate Frosting
1 cup of
dark organic chocolate chips
½ cup
butter
1 TBSP
vanilla
Pinch of
Celtic Sea Salt
In sauce
pan over med low heat, melt chocolate and butter until smooth stirring
often.
Add
vanilla and salt
Place in
freezer for 20-30 minutes (keep checking until mixture is slightly hard)
Remove
from freezer and whip using a hand held mixer until fluffy. The chocolate will turn from dark brown to
light brown when it’s done.
Frost
anything J
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