This is a recipe I’ll definitely be repeating over and over again with different fruits. The whole idea started off with me having lots of strawberries and wanting to experiment with them. I came across this recipe by Joy The Baker, whom I happen to follow every now and then. This is one talented lady who keeps it real. I’m getting quite excited about using gluten-free and low GI foods, especially when it comes to baking – an area which is quite difficult to tackle if you’re aiming for a low carb lifestyle. Fear not my friends 😉 the solutions are easier than they might seem. Start to build your supplies slowly and before you know it, you’ll be equipped for when the sweet tooth hits hard.
Please note that I am not allergic to wheat / gluten and neither am I diabetic; my aim is to keep the sugars in my diet at a low level when possible, so please feel free to add your suggestions and comments. For example in the following recipe I have replaced the agave nectar (natural sweetener) with equal measures of honey since I didn’t have any agave. If you’re following a low GI diet due to health reasons, you need to keep in mind that honey contains natural sugars that might spike your blood sugar levels. If you’re following a low sugar diet and trying to please your sweet tooth and have no special diet to follow for medical reasons, then this recipe is more ideal for you than a regular recipe which will call for higher amounts of sugar/castor sugar/wheat flour etc.
Another great thing about this recipe is that the cupcakes are tasty enough (and also pretty enough) without requiring frosting.
You will need:
1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1 tablespoon pure vanilla extract or seeds from 1/4 vanilla pod
1 cup finely chopped fresh strawberries
Preheat your oven to about 180 degrees.
Mix the dry ingredients in a large bowl thoroughly, making sure that there are no lumps.
Crack 4 eggs in another bowl and whisk together. Next add the honey to your eggs and continue to whisk. This will be sticky and won’t mix so well but it will be fine I promise you… 🙂
Next add your wet ingredients to the dry ingredients and whisk once again. As you go alone the arrowroot powder will start to make the mixture thicker, however you may notice that it’s still runnier than your usual batter.
Finally add your chopped strawberries and pour into your cupcake/muffin tray. USE TRAY LINERS, or you will be hassled to clean your tray later.
Place on the middle shelf of your oven and bake for 20-25 minutes (that’s longer than your usual cupcake cooking time) or until an inserted toothpick comes out clean.
Let your cupcakes cool completely before eating. They will be very sticky at first but will improve with time. Yum 🙂