Time: about 45 minutes
Yields 12 cupcakes
Gluten-free, Paleo, Vegetarian Ingredients
1/2 cup cassava ﬂour
1/2 cup Laird Superfood Cacao Creamer
1/2 cup Laird Superfood Coconut Sugar
1/2 cup cacao powder
1 ripe banana
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
4 eggs, at room temperature
Swap eggs for chia eggs…
To make 1 chia egg, use a spice grinder to grind 1 tablespoon of chia seeds into a ﬁne meal. Mix the ground chia seed meal with 3 tablespoon of water. Let the mixture meld together for 15 minutes or more, until thick like the consistency of a whisked egg.
Cassava ﬂour is made from peeled yuca, a starchy root vegetable. This ﬂour is an excellent grain-free, gluten-free, nut-free baking powder that works well as a direct substitute for wheat ﬂour in recipes. Unlike most gluten-free ﬂours, cassava ﬂour results in exceptional texture and mild taste.
Cate Ritter is a Functional Diagnostic Nutrition® Practitioner and Contributing Editor to Laird Superfood. Cate works with individuals and corporations helping them to look, feel and perform their best. For more info visit catesnutrition.com
Cate Ritter, FDN-P is a non-licensed alternative health care practitioner. She is not a medical doctor. She does not diagnose, cure, or treat any illness or disease. The information provided is for educational purposes only and is not a replacement for your primary care physician.
For more info visit catesnutrition.com
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