In a healthy body lives a happy soul.

National Nutrition Month is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. This year is the 40th anniversary of National Nutrition Month®.”Eat Right, Your Way, Every Day,”

Any of you who know me personally (Kim, Proud Owner of Lotus) know that my passion for making people LOOK fabulous is only usurped by my passion for making people FEEL fabulous. For the month of March, I am going to be posting a recipe a day that will fall under one of the MANY “free” categories (Like grain free, dairy free, soy free, vegan or processed food free) I’ll post resources for ingredients that you may not be familiar with as well. This way of eating has changed my family’s health and as an added benefit has changed my physique.

This recipe was sourced from AgainstAllGrain, one of my MANY sources for grain free life.

Common allergens: Eggs

Strawberry Shortcake Cupcakes

Ingredients (yields 1 dozen):

2½ cups blanched almond flour
¾ teaspoon baking soda
¼ teaspoon sea salt
2/3 cup honey
1/3 cup coconut oil, melted
4 large eggs, room temperature
1 tablespoon lemon juice
2 teaspoons vanilla extract
½ teaspoon lemon zest
½ cup finely chopped strawberries

Frosting

2 egg whites, room temperature
1/3 cup honey
¼ teaspoon lemon juice or vinegar
1½ tablespoons strawberry preserves (freshly pureed strawberries will work too)

Directions

Preheat the oven to 325 degrees F.

Line a standard muffin tin with baking cups.

Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender. Puree on medium speed for 20 seconds or until frothy and smooth.

Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.

Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about 3/4 of the way full.

Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.

Let the cupcakes cool completely on the counter before frosting.

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