 I hope everyone had a great Thanksgiving! This year, my side of the family came here to enjoy the holiday and we enjoyed a nice dinner together! Thanksgiving is my favorite holiday, so I was happy to be able to cook a feast for a crowd. We had about 20 people here, so it was serously quite the crowd for my house! This year marked my first year into gluten free foods, so I was a little nervous about that, but I am happy to say that everything I made gluten free came out perfect! Oddly enough, I seem to take no pictures of food when I make holiday meals. So, I will try to get some photos and recipes down when I get a chance! I had been working on a gluten free cornbread dressing recipe for months and could not seem to come up with a good one that was like my original recipe that the illustrator loves. He told me not to worry about it this year...that he would be ok without it. I could not do that (it is one of his favorite parts of the meal), so I did a major no no and made a recipe that I have never done before for a holiday meal. I am happy to say that my recipe was not only good, but he said it is even better than the original. So, I will share that one soon!
 I am not really sure where the time has gone? It is now December and I am having a hard time getting into the Christmas spirit. I will give it some time, but I think the biggest part for me is getting in the kitchen and preparing things that make me feel more Christmasy! This recipe comes as a counter part to the recipe for the dessert hummus I made a while back. I like making things and then coming up with recipes that use them in different ways. This was my first adventure into baking with coconut flour. I am starting to see the benefits of using gluten free flours! Coconut flour is low carb and high protein. It also has healthy fats too! You really can't beat being about to make low fat, high fiber and high protein goodies! These cupcakes are a little different. They are very moist on the inside and a little more on the eggy side. Don't let that scare you though. They are very similar to a miniature bread pudding with a luscious marshmallowy icing on top! The smell and flavor definitely remind me of the Christmas holiday, so I will be making these again really soon! They also flew out of the kitchen, so I take that as a sign that more will be needed!
Gluten Free Apple Spice Cupcakes
Makes 12
1 cup cashew ginger cinnamon fruit dip
1 1/2 cup egg substitute
1/3 cup unsweetened applesauce
1/3 cup agave nectar
6 packed tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
Preheat your oven to 350 degrees. Spray a 12 cup muffin tin with cooking spray.
Mix the dry ingredients well and set aside. Next, combine the wet ingredients in a mixer. Then add the dry mixture to the wet mixture and mix until just combined. Bake for 25 min or until set. (They puff up and then settle in the center a bit)
Seven Minute Icing
2 large egg whites or 6 TBSP
1 cups sugar
2 TBSP water
Pinch of salt
1/2 teaspoon pure vanilla extract
In a large stainless-steel bowl, combine the egg whites with the sugar, water and salt. Set the bowl over a saucepan filled with about 2 inches of water and bring to a boil. Beat the egg whites at high speed until stiff and glossy, about 7 minutes. Remove the bowl from the heat, add the vanilla and continue to beat at high speed until the frosting is cool to the touch, about 8 minutes longer. Use the frosting immediately.
2 cupsLabels: beans, dips, gluten free, holidays, muffins, quick bread |
