Here's what you'll need
1 cup Hemp Milk
1 cup Coconut Sugar or 10 Pureed Dates
1/3 cup Coconut Oil
1 tbsp. Apple Cider Vinegar
1 tbsp. Pure Vanilla Extract
1/2 tsp Pure Almond Extract (optional, but awesome)
1 cups Oat Flour and ½ cup Coconut Flour
1/3 cup Raw Cacao Powder
1 tsp Baking Soda
3/4 tsp Celtic Sea Salt
1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (hemp milk, oil, sugar, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.
2. Now sift in the dry ingredients (flour, cacao powder, baking soda, and salt). Mix well, until the clumps are gone.
3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger and a toothpick can pierce through without batter coming back at you. Allow to completely cool before frosting.
4. and don't forget to LICK THE BOWL before washing!
Directions for Strawberry Sauce Icing:
Puree 1 cup of fresh strawberries,4 dates, and add in 3/4 tablespoon of arrow root to thicken – you can add more if needed but don’t go crazy so that it doesn’t change the flavor. This icing is more like a thick sauce than a true icing. If you place it in the refrigerator first it will thicken up more, and then spread on cupcakes.
In Peace, Love, and Health,
Let me know what you’d like to see for future posts or recipes in the comments section below. And don’t forget to SHARE this with all your peeps, Thank You!
©Copyright 2017, Adita Lang
Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me: Adita@NutritionalBrilliance.com