Last week we celebrated our baby girl’s first birthday (wow that first year goes quickly!) and we faced a dilemma: what to do for her birthday cake?
Thus far she’s only ever had real whole foods, and hasn’t had any grain, sugar or sweeteners of any kind. We didn’t want to throw refined grains AND sugar at her all at once, but we also didn’t want to be total kill-joys. A first birthday is a real cause for celebration!!
It’s times like this when having a healthy foods chef for a husband comes in really handy. James concocted yummy GAPS-style grain-free carrot cupcakes sweetened with only a touch of honey and topped with homemade cream cheese icing (again honey-sweetened). We wanted to write out “Happy Birthday” and so used spirulina to create green frosting. A little weird, but it worked!
We’ve had many requests to share the recipe, so here it is. Enjoy!
Gluten-free GAPS-style Carrot Cupcakes
yield: approx 24 cupcakes
- 3 cups almond flour
- 1/3 cup coconut oil or ghee
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 4 eggs
- ¼ cup honey
- ¼ cup applesauce
- ¼ cup coconut milk
- 2 carrots, grated
Preheat oven to 325.
Blend all ingredients until smooth. Pour batter into greased muffin tins and bake for approximately 20 minutes or until a toothpick can be inserted into the center and come out clean. Let cupcakes cool completely before removing from the cupcake pan.
Cream Cheese Icing (from the Naked Foods Cookbook)
yield: 2 cups
- 8 oz organic cream cheese at room temperature
- ½ cup butter, softened
- 1 tablespoon vanilla extract
- 5 tablespoons honey (we used a little less than this)
- Pinch sea salt
- 1-2 tablespoons spirulina for green coloring (optional)
Combine all ingredients in a large bowl and use either a stand-up mixer or handheld blender to blend. Mix well. Use immediately, or store in a covered glass container in the fridge for up to a week.
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