Fructose-free, Grain-free CUPCAKES!
Sep 23, 2021
These cupcakes are made with coconut flour and rice-malt syrup, so they are grain-free and fructose-free. They are a perfect treat for kids’ birthday parties, as they won’t ‘hype’ the kids up, nor play havoc with their blood sugar levels. For anyone who is sugar-free, you’ll appreciate the mild sweetness of these pink cupcakes. For the others, you may find that the cupcakes are not that sweet at all…If you do want to try them, you might want to add a little more rice-malt syrup, or even a few drops of liquid stevia for extra sweetness. I enjoyed the taste, and so did Poppy. She devoured three and I didn’t mind at all!
Ingredient
Cupcakes
- 4 large eggs.
- 1/4 cup coconut oil.
- 2 tablespoon rice malt syrup.
- 1/4 cup coconut flour.
- 4 tablespoons cacao powder.
- 1/4 teaspoon sea salt.
- 1/4 teaspoon baking soda.
- 120 g salted butter.
- 2 tablespoon rice malt syrup.
- 1 teaspoon vanilla extract.
- beetroot juice, to colour
- 5 drops food-grade grapefruit essential oil (or to taste).
Method
- Preheat oven to 180º and line a muffin tray with nine patty pans.
- Add all ingredients into a blender.
- Blitz until you form a smooth batter.
- Scoop batter evenly between the patty pan cases.
- Place into the oven and bake for 20 minutes, or until cooked in the middle.
- While the cupcakes are baking, prepare the icing.
- Using an electric beater or food processor, beat the butter until pale and fluffy.
- Slowly incorporate the rice malt syrup, vanilla extract, and grapefruit oil until all combined.
- Ice cupcakes once they are cooled to room temperature.
This recipe is approved for our following Healing Diets:
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