Carrot Cake Cupcakes with Maple Cream Frosting

It's funny how much we love cupcakes. I mean, we love cake, but cupcakes... hmmm nothing beats some cute cupcakes. And because there are usually at least 12 cupcakes you can kinda 'have your cake and eat it too' because you should have 11 leftover, right?! Well, you may not want 11 leftover all to yourself... You're gonna want to share these babies because they are just too good to keep all to yourself. Sharing some delicious [and healthy] treats is one of my most favorite things to do. And these will have you at hello... hello to the amazing smells from the oven and hello to the melt in your mouth deliciousness.

Well, this recipe was dreamed up the other day when I realized that I haven't had a good gluten-free, dairy-free carrot cake in a while and maybe I should try my hand at one just in time for Easter. My recipe of course will be a little different or 'special', but it still consists of all the main yummy ingredients.

Carrots. Coconut. And all the sweet and comforting spices you own. I decided against walnuts to keep things nut-free, but you could easily put some in if you desire. I also decided on a maple glaze-like frosting instead of a traditional mock-cream-cheese frosting. I also made these in dedication to have no refined sugar and more natural sweet goodness from dates, raisins and maple syrup. And heck, why not make them without eggs and make them vegan all the way. Pretty darn delicious if you ask me.

Carrot Cake Cupcake Recipe 
(gluten-free, nut-free and vegan)

Date Creme Mixture:

10 chopped dates (about a heaping 1/2 cup)

1 cup of non-dairy milk (So Delicious coconut is what I use)

1 TB of chia seed meal

Let the above ingredients soak for at least 4 hours or overnight. Then after soaking, blend in a magic bullet or high powered blender. Then add the pudding-like mixture to the rest of the batter. Ingredients listed below...

1 cup of freshly ground buckwheat flour (I grind my own flour from raw buckwheat groats in a high powered blender or magic bullet)

1/3 cup of tapioca flour

1/3 cup of Bob' Red Mill GF flour baking blend (or you can easily substitute millet or brown rice flour)

1/2 cup of unsweetened shredded coconut

1 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

1 ts. ground ginger

1 ts. of ground cinnamon

1/2 ts. of ground cardamon

1/2 ts. of ground nutmeg

1/2 ts. of ground cloves

1/2 cup of coconut palm sugar or sucanat

1 TB of chia seed meal

1/2 cup of unsweetened apple sauce or butter (or crushed pineapple is a nice sub here)

1 1/2 cups of packed shredded carrots

3 TB of grape seed oil or light olive oil

2 ts. of pure vanilla extract

1 TB of fresh squeezed organic orange juice

1 ts. of freshly grated organic orange zest

1/2 cup of raisins or currants

*date cream mixture* from above

Mix all of the above ingredients together in a large mixing bowl. Start with the dry ingredients and whisk together well and then add the wet and the date cream mixture. Mix well and then scoop 1/3 cup measurements of the batter into muffin tins. Bake in a preheated 350 degree oven for 25 minutes and make sure the cakes are golden brown and not gooey with a toothpick. This recipe makes exactly 12 cupcakes. Let the cupcakes cool on the counter or on a cooling rack for at least 1-2 hours before frosting so to make sure they will not melt the frosting right off the cupcake. While the cupcakes are cooling you can whip of the frosting below...

Maple Cream Frosting Recipe

3 TB of pure maple syrup

3 TB of tapioca starch or arrowroot powder

4 TB of room temperature organic coconut oil

1 ts. of pure vanilla extract

1 ts. -1 TB of coconut milk or non-dairy milk

Use a small bowl and put all of the above ingredients in it except for the milk. Then whip together with a rubber spatula and if you want to add a splash of milk to smooth it out or make it more to your consistency. Then take about a TB of the frosting and plop it on top of the completely cooled cupcakes. Then if you prefer you can top with some extra shredded carrot. I like to let people know what kind of flavors are involved under that frosting. Plus it's so bright and cheery. Or at least festive for spring :)

Notes:

*If you want to frost these baby cakes with a white coconut cream frosting I would suggest this one from Elana's Pantry. It is not a traditional cream cheese frosting, but is nice creamy substitute if you are looking for something with a little more fluff.

*If you want to add nuts, I would add either walnuts or pecans and start with 1/3 cup of crushed nuts, and add up to 1/2 cup before it becomes too much.

*These cupcakes are super moist and super flavorful. I suggest to store them in an airtight container and leave them out of the fridge to keep the best texture, flavor and moisture. But if you are trying to get them to stay fresh for more than 2-3 days I would suggest trying to store in the fridge or maybe freezing them as well.

* I bet this recipe would make an amazing coffee or bundt cake as well. I would use a traditional bundt, two 8 inch pans or even a 9x13 pan. Just make sure you grease the pan(s) and and bake for between 35-50 minutes depending on the pan and your oven.

I wish you could smell these yummy cupcakes. They are absolutely heavenly. Not to mention, also super moist and chewy too. I love how carrots cook into a baked good. And the dates add a nice touch of sweetness so you do not need to add more than a 1/2 cup of coconut palm sugar. These are a perfect match for an Easter dinner dessert, or maybe even a lovely brunch too. 

Well, I had lots of fun in the kitchen making, baking and eating these. I hope you try these sweet cakes out and love them as much as I do!

Much love as always!

Date Sweetened Banana Chocolate Chip Cupcakes

April is here, and it's one of my most favorite months of the year. Mainly because it is my birthday month and I always like to make a big deal about my birthday (been dreaming about my cake for months now....stay tuned). But it is also a month of many birthdays of friends and family. So April for me is a month of life, birth and celebrating. What better way to celebrate with a special treat? This treat may fool you if you ate it on the first of the month (eh hem). Mostly because it is so tricky with it's sweet, moist and delicious quality without a pinch of sugar. Surprise! Dates are the main sweetness and bananas fill in the blanks. And with a touch of pure vanilla, cinnamon and nutmeg you have a cute little cupcake made to perfection. Of course the vegan chocolate chips help out a bunch too...

The funny thing about dates is that they are tiny sweet-filled antioxidant-packed 'candies' of nature. They are packed full of vitamins, iron and minerals, and have many health-boosting qualities. They even help your digestion improve and fight off cancer building cells. Amazing! So why not add them instead of sugar, right? I have also found that I have acquired a taste for dates. They are a nice treat just by themselves or with a scoop of seed butter or I have heard that goat or nut cheeses are a nice pair to dates as well. I think dates help baked goods rise better in the oven and also serve as a nice gel when used in gluten-free baking. I have lots of love for dates in cookies, biscuits, breads and now a special cupcake as well.

Date Sweetened Banana Chocolate Chip Cupcake Recipe

Date Cream Mixture:
1 cup of chopped pitted dates
1 cup of coconut milk or other non-dairy milk (I love So Delicious for best results)
1 cup of pure water
3 TB of chia seed meal

Soak the above ingredients together overnight or for at least 4 hours and then blend in high powered blender to make a pudding-like cream to add to the rest of the cupcake batter. Then, in a large mixing bowl blend the following ingredients to make your base batter.


Recipe:
dry:
1 cup of freshly ground buckwheat flour
1/2 cup of organic millet flour
1/2 cup of tapioca flour
1 ts. of baking powder
1/2 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of ground nutmeg
1/2 ts. of ground cinnamon
wet:
*Date Cream Mixture*
3 TB of light olive oil or grape seed oil
1 cup of mashed banana (about 2-3 small ripe banana)
1/2- 1 cup of chocolate chips (I always use Enjoy Life's brand for no dairy, no soy and best quality!)

Mix all of the dry ingredients together first. I recommend you grind your own buckwheat groats in a high powered blender to get 1 cup of the best buckwheat flour to use. Then after the dry ingredients are mixed add in the date cream mixture and the rest of the wet ingredients. Mix well and then add the chocolate chips last. You can sub dry fruit for the chocolate if you want and can make this cupcake more of a tasty muffin. Pour the batter into a muffin tin and top with more chocolate chips if you are not going to frost with frosting. Bake in a 350 degree oven for 25-30 minutes. This recipe makes 12 cupcakes.

Notes:
*The cupcakes are moist and fluffy. They will not disappoint. To keep best you must eat within 2-3 days and leave them on the counter in an airtight container. If you want to freeze, then I suggest you make sure then cupcakes are wrapped tight or in an airtight container. 


* I started out making this recipe with a muffin recipe in mind, but then I added the chocolate. I have also make this kind of muffin without the chocolate and with some oats and cranberries to make a nice fruity and crunchy muffin. You can sub out the banana for applesauce and you can add other flavors if you want to experiment. 


*If I didn't add the chocolate chips, I would have frosted these cakes with this frosting recipe. You could slice a fresh banana on top of the frosting for decor to :)


*You could easily make this recipe into a cake. I would suggest pouring the whole batter into a bundt cake tin or 9x13 pyrex pan. You would need to bake those cakes between 45-55 minutes. Check on the best baking time for your oven.

This is one of those recipes that you can sub a lot of the ingredients for to make your own variety of muffin or cupcake. I would suggest if you are looking for a sugar-free alternative that you try dates. Really! Add them into your hot cereals and baked goods and I know it make take some time to get off the true sugar taste and addiction, but in the end switching to dates will make you a healthier and happier person!

Much love to you!

Sweet Potato Green Lentil Soup

It may be spring, but it's definitely still soup weather here. It was rainy and cold all day yesterday and a hearty soup was in order to warm-up. I am one of those people who really looks forward to a cloudy, rainy, pajama day at home. Lots of slow-down time and snuggle with a book or baby time. And most of all, making a big pot of hearty soup will have you smelling goodness all day long- plus it is the best lunch and dinner without much dishes or cleanup. Yes, yes, I love rainy soup days with the promise of summer just around the corner.

I made this hearty lentil soup with a big heap of fresh green kale and some sweet and savory sweet potatoes. This soup has a nice variety of spices that will warm and heal the gut. Turmeric and ginger are a nice pair, not to mention a sweet and tangy broth to sip and slurp slowly all the way in. Which is a good reminder to eat slowly and not try and gulp down a meal in minutes. Take your time. Slow it down. Count your bites. And, even slurp a little.  

The lentils are the main protein base, but yet not overwhelmingly thick. And the colors are just gorgeous. It is a nice hue of green, yellow and orange, which seems to mirror the greens and yellows showing up on the branches and lawns outside. It seems almost like a neon green/yellow on many of the trees in my backyard. God really knew how to use nature's colors to wake us up to His creativity.

Sweet Potato Lentil Soup Recipe
2 TB of saute oil (coconut, ghee or olive)
1 large sweet yellow onion diced
4-5 garlic cloves minced
1 heaping cup of celery diced
between 1-2 cups of slivered carrots
2 sweet potatoes diced into chunks (about 2-3 cups)
2 ts. of ground turmeric
1/2-1 ts. of ground mustard seed
1/2-1 ts. of celery seed
1 ts. of ground ginger
2 heaping cups of finely chopped lactino kale
1 TB of freshly chopped sage (sub 1 ts. of dried)
1 TB of freshly chopped oregano (sub 1 ts. of dried)
1/2-1 ts. of sea salt
1/2- 1 ts. of ground black pepper
2 cups of soaked and rinsed dry green lentils
6 cups of vegetable broth
6 cups of pure water

optional:
chopped organic sausage
shredded organic chicken chunks

In a large dutch oven or 8.5 quart pot, saute the onions garlic and celery in about 2 TB of oil. Let it saute for a few minutes until tender and then add in the carrots and sweet potatoes and kale. Let those cook for just a few minutes and then add the water, broth and soaked/washed lentils. Stir well and then you can add the rest of the spices and herbs. Bring to a boil and let simmer and the lentils cook and soak up 1/3 of the broth. Depending on if I have more broth to spare or want a more soupy soup I may add more broth after the lentils cook and I see how thick the soup is at that point. I have also made this soup by adding already cooked lentils and less broth by 3-4 cups. Cook for about 50 minutes and let cool for 15-20 minutes before serving. It is a perfect hearty soup meal with no other need of add in's. A heart GF roll or croutons might be a nice touch, or if you like meat adding some organic chicken sausage or meat might make it even more hearty and full of protein. Serve warm and serves about 12 people, or is a great leftover soup for lunches and dinners. 

I also love to make a big batch of soup on the weekend because it is such a simple way to stay fed and nourished when you have a busy (or relaxing) weekend ahead of you. I am a big soup and stew fan most any day of the week, but it is especially nice to not have to be slaving away in the kitchen over the weekends.

Hope you have a special weekend planned with lots of good food and love!

Much love and light to you!

Spring Detox Iced Tea

This time of year the allergies [itchy eyes, sneezing, along with headaches and stomach issues] become sometimes unbearable. Especially this year because of the warmer winter and early spring with buds bursting and pollen levels super high all at once. I am no expert of seasonal allergies, and to be honest I never really noticed a problem with them until I was an adult. But, there are some things I have learned since becoming more aware of what I put in my body. Everything is connected, so why not use food as medicine and do what you can naturally.

So because the environmental allergens are super high, try and reduce the allergens you eat on your plate. This means sticking close to a plant-based diet and avoiding things like dairy, soy, tree nuts, and peanuts. Eat more seeds, greens and lots of water. Not only does this kind of diet benefit your spring-clean cleanse of your digestive system, but it will also help you clean out the build-up of extra mucus and inflammation.

And then there is this spring clean iced tea drink that I like to drinks lots of this time of year. The greens in the tea are nettles and dandelion. And then sweetened with local raw honey. So the mix is super simple and doesn't really deserve a "recipe" as much as it should be called "my suggestions". Nettles are amazing for your health. They contain lots of minerals, vitamins and chlorophyll. They stimulate a healthy liver, gallbladder and kidneys. They have as much calcium as dairy and they have shown to help men and women have healthier hormone levels. The list goes on and on, but they have been said to help with allergies especially this time of year as well. Dandelion is most of the time considered a weed, but it is a plant that produces leaves, roots and flowers that can be digested and have many health benefits as well. It is helpful to balancing the liver and cleaning our toxins from the body.  Peppermint is good for just about everything but known for it's gentlness and kindness on the stomach, nerves and also adds an overal wonderful calming flavor. Local raw honey is great for seasonal allergies because it contains your local pollen particles that if you ingest in small amounts will actually deliver immunity to the pollens. So for best results to taking honey for allergies you must find local honey, at least 100 miles of where you live. Raw local honey has so many health benefits as well. I think it is especially important to not cook or bake with the honey to receive the best benefits and also because of the body trying to get rid of mucus build up in the spring it is best to use raw honey more generously in the springtime as well.

Spring Detox Iced Tea Recipe Instructions
2 TB of dehydrated nettle leaves for tea
2 TB of dandelion green leaves for tea
2 TB of dried peppermint leaves for tea
8 cups of boiling water
2 quart sized ball/mason jar

OPTIONAL: 2 TB of raw local honey


In a french press coffee/tea pot, pour in the leaves and then fill to the top with boiling water so you will get 8 cups [2 quarts] of tea. Let sit and steep for a few hours, until the water is cool. Then pour strain the tea into a 2-quart-sized mason jar and if wanted sweetness, pour in 2 TB of raw local honey. Put on the lid and shake up vigorously for a few seconds, then put in the fridge and let it get cold. Drink whenever it is cold enough to your liking. But I suggest you shake it up before drinking to get that fizzy and bubbly iced tea affect. Then drink from the jar or pour into a fancy glass. Serve with a squeeze of fresh lemon if you desire. It is the perfect spring tea tonic if you ask me. I wouldn't be sharing it with you if I didn't think so.

I find my dried peppermint, nettles and dandelion as local herb shops. Some of my favorite local shops...Global Infusion and Harvest Health. But you can also buy these herbs online in larger amounts. If you are wondering where you might be able to find local honey to where you live I would check out your local farmer's market, or health food store. And if you don't have either of those then here is a local harvest website that might help you out as well.

Well, there you have my beverage of choice this time of year. I hope you are having a bright and sunny spring thus far and looking forward to the month of April right around the corner.

Enjoy and much love!