Whole Mind Cooking: Make Tasty Gluten Free Low Glycemic Cupcakes!

Gluten free, grain free and low in sugar, these cupcakes are sure to please even the most pickiest eater!

Time: 45 minutes

Servings: 12

Cost: $11.50

Ingredients:

Cupcakes-

1 cup Cassava
1/2 Tigernut flour
1 1/2 cups coconut sugar
3 tsp baking powder
5 egg yolks
1/2 cup melted coconut oil
1 cup water
1 tsp vanilla
5 egg whites
1 tsp baking powder
1/4 cup cacao powder (optional)

Maple Icing-

1 1/2 cups maple sugar
1 tablespoon of arrowroot powder
16 oz of room temperature cream cheese
natural food coloring (optional)
3 tsp vanilla
water
1 heaped teaspoon of coconut nectar

Steps:

Cupcakes-

1. Preheat oven to 350 F /180 C
2. Mix together Cassava and Tigernut flour, salt, coconut sugar, and baking powder
3. In a separate bowl, mix egg yolks, melted coconut oil, water and vanilla
4. In another separate bowl, beat egg whites with baking powder until whipped, and mix into egg yolk mixture (#3)
5. Add wet mixture to flour mixture. If you want to make chocolate and vanilla cupcakes, divide the mixture into two and mix in cacao powder to one half
6. Place in lined or greased cupcake pan and bake for 30 min, or until knife through centre comes out clean

Maple Icing-

1. To make icing sugar blend maple sugar with arrowroot powder on high.
2. Blend cream cheese into icing sugar until smooth
3. Mix natural food coloring (if desired; we use India Tree), icing sugar (from #1), vanilla, splash of water, and coconut nectar

Decorate with edible flowers, coconut or fresh berries

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