Thursday, April 26, 2012

Blueberry Lemon Cupcakes for Go Ahead Honey (SCD Friendly Recipe)

Thank you to Zoe from Z’s Cup of Tea for hosting this month’s Go Ahead Honey.  Please check out her blog when you can.  It’s full of fantastic recipes and geared toward SCD!  Zoe created such a fun theme this month – it’s food inspired by children’s books.  I have two young children, so immediately a thousand books were swimming around in my head.  So many to choose from.  I narrowed it down to Cloudy with a Chance of Meat Balls, and this one, Blueberries for Sal.  I let my kids choose, and they were all over the blueberries.  

Have you ever read Blueberries for Sal?  When my daughter was about 9 months old we attended story time at our neighborhood library.  The librarian read this book and I thought it was so sweet, so simple.  Fast forward 5 years and both my kids love this book.  Bright, fun drawings and really, just a cute little story.  And I like to think this is just what we would make after a full day of blueberry pickingsome delicious blueberry cupcakes!    
Ingredients
-1 1/2 cups (150 grams) blanched almond flour*  For this recipe I’ve used both homemade blanched almond flour and super fine almond flour, found here.  And just FYI, I did not need to use any coconut flour when using the super fine store bought almond flour.  
-2 to 4 tablespoons coconut flour (if needed depending on the type of almond flour you use)*
-1/4 teaspoon salt
-1/2 teaspoon baking soda
-3 eggs: 2 whole eggs and 1 egg with just the white (omit the yolk)
-1 1/2 teaspoons vanilla
-1/4 teaspoon lemon flavor
-1 teaspoon lemon zest 
-1/4 cup coconut oil, liquefied 
-1/4 cup honey (not raw honey)*
-1 cup fresh, organic blueberries 

-3 eggs (7.2 ounces total weight for the three eggs in shell) 
-1 teaspoon vanilla 
-1 teaspoon lemon zest
-1/3 cup honey
-1/3 cup coconut oil

-1 teaspoon baking soda
-2 cups finely ground almond flour (such as Bob’s Finely Ground or Honeyville)
-2 tablespoons coconut flour
-1/4 teaspoon salt

350 


How To
Preheat oven to 350 degrees 
1.  In a bowl, mix the dry ingredients: almond flour, salt and baking soda
2.  In a separate bowl, mix the wet ingredients: eggs, vanilla, lemon flavor, lemon zest, coconut oil, and honey.  Be careful when adding the melted oil to eggs, temper if you have to, or just use room temperature eggs
3.  Combine and mix dry and wet ingredients
4.  Add the coconut flour here if you needed to thicken up the batter.  Start with 1 tablespoons at a time until a nice creamy cake batter consistency developed.  See pictures for texture.   
4.  Fold blueberries into mixture
5.  Fill muffin cups and bake for 13-15 minutes.  Yields 10 – 12 muffins 
6.  See here for whipped lemon coconut cream icing  

Notes:
*I make my own almond flour by grinding blanched almonds (skinless almonds) in my Vitamix.  It creates a very soft, fine flour.
*I say 2 to 4 tablespoons of coconut flour in this recipe, because the amount of coconut flour depends on what type of almond flour you are using.  And you might not even need it at all.  There are may type of almond flour: homemade, Bob’s, Honeyville, super fine from Digestive Wellness…and they all act differently in recipes.  The coconut flour is meant to thicken the batter just enough.  So if you have a runny batter, you can use some coconut flour to thicken it up.  Use your good baking judgement!  
*Raw honey contains pollen that is extremely irritating to a sensitive gut and digestion, not suggested for SCD, so use a thin, somewhat clear variety.
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Posted by Amber at

Labels: dairy free, dessert, gluten free, go ahead honey, SCD.

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