It is important to be healthy and to be good stewards of our bodies. My mom has been learning about being wheat free through a book titled, "Wheat Bellies," where she learned that the wheat we have now as been genetically modified and is very unhealthy. After reading this book and doing more research she decided to begin a wheat free diet. She has changed the diet of our family as well. This diet also shapes our dessert choices. We now bake and eat wheat free chocolate cupcakes! And here is a secret I'll share with you: She lets us eat as many as we want!
Ingredients
1/4 cup coconut oil
1/4 cup cocoa powder
1/8 tsp. sea salt
1/2 tsp. baking soda
3 eggs
1/4 cup coconut oil melted
1/3 cup pure maple syrup
1 Tablespoon vanilla extract
Extra
1/2 dark chocolate chips
2 Tablespoons of coconut oil
Directions
Grease cupcake pan/muffin pan with coconut oil
whisk coconut flour, coconut poder, sea salt, and baking soda
Add in the eggs, coconut oil, maple syrup, and vanilla extract until uniform.
Pour into you pan.
Bake for 18-20 minutes at 300 degrees
Extra
Melt in small pot under medium heat until reached reached desired consistency
Ingredients
1/4 cup coconut oil
1/4 cup cocoa powder
1/8 tsp. sea salt
1/2 tsp. baking soda
3 eggs
1/4 cup coconut oil melted
1/3 cup pure maple syrup
1 Tablespoon vanilla extract
Extra
1/2 dark chocolate chips
2 Tablespoons of coconut oil
Directions
Grease cupcake pan/muffin pan with coconut oil
whisk coconut flour, coconut poder, sea salt, and baking soda
Add in the eggs, coconut oil, maple syrup, and vanilla extract until uniform.
Pour into you pan.
Bake for 18-20 minutes at 300 degrees
Extra
Melt in small pot under medium heat until reached reached desired consistency
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| Buen provecho! |
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