I did a guest post for Aglaee, the Paleo Dietitian! She is a lovely blogger who has so much wonderful information on her site! Check her out, and learn all sorts of wonderful things – along with this fabulous recipe! These amazing cupcakes are egg, dairy, grain/gluten, nut and seed free, and Sooo delicious! Her website is down, so the recipe is posted below – or you can try: Just click here to get the recipe and see the rest of her site! 🙂
And Read the following tips as this recipe needs to be precise:
1. Use Finely Shredded, Unsweetened Coconut
2. Measure the baking soda precisely. I’ve had success with adding it in with the other ingredients also! No need to add it after.
3. If subbing coconut cream concentrate/coconut manna, realize that this is whole ground coconut, and NOT the cream at the top of a can of coconut milk.
4. Enjoy! They are so yummy and the perfect treat. 🙂
I love to bake! I also love to eat baked goods! So when one can’t eat eggs, dairy, grains, legumes, nuts or seeds – there is a problem. What’s left? Coconut!! (And fruit and chocolate, it’s true!) Whole coconut should not be overdone as it is full of fiber – so don’t eat the whole batch by yourself. J I use an 11 cup food processor in this recipe, but you could also try subbing 1 cup of warm coconut cream concentrate/coconut manna for the coconut – and use a mixer.
Use raspberries instead of blueberries, and these would be perfect for your loved ones on Valentine’s Day! They are soft and fudgy when they first come out of the oven, but when you chill them, they firm up to an almost cheesecake like consistency that is just amazing! Enjoy!
3 cups unsweetened coconut
Zest of one lemon
¼ cup fresh squeezed lemon juice
1/4 cup maple syrup (changed from 1/2 – as some people had trouble with sinking…)
½ tsp. sea salt
½ tsp. baking soda
½ cup frozen blueberries
1. Preheat oven to 350 degrees. Line 8 muffin cups with liners.
2. Place the unsweetened coconut in an 11 cup food processor. Process 5 minutes. (I time it!)
3. Let the food processor rest for 5 minutes – so it doesn’t overheat.
4. Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash. For picture support of this process, see this post.
5. Add the zest, lemon juice, maple syrup and sea salt. Process until it comes together.
6. Add the baking soda, and process just until incorporated.
7. Divide batter into 8 muffin cups. Top with 1 Tbs. frozen blueberries on each cupcake.
8. Bake for 25-27 minutes. You want them to be a little toasty.
9. Chill before you serve for the best consistency – although they are really good any way! 🙂