KWalker
Moderator
Going along with Charleigh's cupcake recipe, the more treats the better!
http://www.wellfedhomestead.com/coconut-flour-cherry-chip-cupcakes
Ingredients
1/2 c coconut oil, melted where to buy coconut oil
6 eggs
pinch sea salt where to buy sea salt
1/4 tsp baking soda
1/2 c honey
3 tsp vanilla
1/2 c coconut flour where to buy coconut flour
1 1/2 c dehydrated cherries
Method
Put the dehydrated cherries into a food processor and pulse until they are little “chips,” set aside.
Melt the coconut oil in a saucepan and then let it cool a bit.
Mix up the eggs in a large bowl.
Add in the remaining ingredients except for the cherries, in order, stirring well with each addition (I use a wire whisk and then switch to a big spatula at the end when it gets thicker).
Pour in the coconut oil.
Fold the cherries in with a spatula.
Line a muffin pan with liners. (Or you could grease it, but I prefer liners because the pan is so much easier to clean afterwards!) This recipe makes 12 cupcakes.
Scoop the batter into the muffin cups (I use a big ice cream scoop to do this).
Bake at 350 for 20 to 25 minutes, or until the cupcakes are no longer wet in the middle and they are golden.
Top with Cherry Coconut Butter Ice Cream
http://www.wellfedhomestead.com/coconut-flour-cherry-chip-cupcakes
Ingredients
1/2 c coconut oil, melted where to buy coconut oil
6 eggs
pinch sea salt where to buy sea salt
1/4 tsp baking soda
1/2 c honey
3 tsp vanilla
1/2 c coconut flour where to buy coconut flour
1 1/2 c dehydrated cherries
Method
Put the dehydrated cherries into a food processor and pulse until they are little “chips,” set aside.
Melt the coconut oil in a saucepan and then let it cool a bit.
Mix up the eggs in a large bowl.
Add in the remaining ingredients except for the cherries, in order, stirring well with each addition (I use a wire whisk and then switch to a big spatula at the end when it gets thicker).
Pour in the coconut oil.
Fold the cherries in with a spatula.
Line a muffin pan with liners. (Or you could grease it, but I prefer liners because the pan is so much easier to clean afterwards!) This recipe makes 12 cupcakes.
Scoop the batter into the muffin cups (I use a big ice cream scoop to do this).
Bake at 350 for 20 to 25 minutes, or until the cupcakes are no longer wet in the middle and they are golden.
Top with Cherry Coconut Butter Ice Cream
