Wednesday, April 25, 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 picking...some delicious blueberry cupcakes!    

Ingredients
-1 1/2 cups (150 grams) blanched almond flour*
-2 to 4 tablespoons coconut flour*
-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 

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.  Start adding in your coconut flour 1 tablespoons at a time until a nice thick cake batter consistency.  See pictures for texture.   
4.  Fold blueberries into mixture
5.  Fill muffin cups and bake for 12 minutes.  Yields about 10 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, because the quantity depends on what type of almond flour you are using.  Homemade, Bob's or Honeyville...they all act differently in recipes.  The coconut flour is meant to thicken the batter just enough.  So 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.

Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Traditional Tuesdays, Kids in the Kitchen, Pennywise Platter, Allergy-Free Wednesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten-Free Wednesdays Full Plate Thursdays, It's a Keeper Thursday, Freaky Friday, Fresh Bites Fridays, Friday Food, Feed Your Soul Friday, Fight Back Friday, Lunchbox Love Friday, Friday Foodie Fix Superfood Sunday, 

32 comments:

  1. Ahh this brought back so many wonderful memories-thank you! My Mother used to read this book to me when I was young. We both loved this book and I still read it to my own kids. These cupcakes look absolutely scrumptious Amber and what a sweet idea to make a treat with the kids inspired by a Children's book-love it!

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    • Oh Laura, how fun. I never read this book as a child, but my kids really love it. Thank you my friend, these are pretty darn yummy! :-)

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  2. The Cyclist's WifeApril 25, 2012 10:18 PM

    I loved this book when I was little! Those muffins look yummy. I'm always so amazed at how you make "regular" things without using the basics; so much healthier too. Keep up the good work!

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    • Hi There Sarah,

      Fun, another lover of this book!

      You're so sweet. I have to admit, baking with almond flour is so ridiculously easy, more so than baking with your basic gluten free flours (in my opinion). Maybe you'll try it one day! :-)

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  3. Amber Shea @Almost VeganApril 26, 2012 7:54 AM

    These look DELICIOUS! Coconut flour works magic on muffins and cupcakes :)

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    • Thanks Amber! I'm working on a vegan version as we speak (but using strawberries). :-)

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  4. Lovely cupcakes and the photos are beautiful! I'm feeling very hungry right now!

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  5. gfe--gluten free easilyApril 26, 2012 11:43 AM

    Amber, you don't just give us one gorgeous photo, you give us a ton of them! Love them all. :-) Surprisingly, I am not familiar with this book, but I am familiar with Robert McCloskey. Sounds like a lovely one for sure. I didn't know about raw honey being an issue for SCD folks. I wonder if that's true even if it's filtered. We don't heat our honey, but we do filter it through fine steel mesh to remove wax and bee parts. I'm thinking that some, but not all pollen would be removed, too, but I'm not sure.

    xo,
    Shirley

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    • Hello Shirley. I've been thinking about you!

      Thanks for sharing my recipe on FB! You're so great.

      I can't really speak in detail about the honey. I simply follow what is recommended in the book, so I'm not sure about filtering it. But that would make sense though, I would think. Great question though Shirley. :-)

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  6. These look delicious :)

    I have a question about making your own almond flour - do you use the "dry" container of your Vitamix or the regular container?

    Thanks <3
    -Zosia

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    • Hi There,

      Good question. I just use the regular container (I guess it's considered the wet container?).

      I wrote about this on my Facebook page. If you can, check it out. Here's the link to my Facebook page:

      http://www.facebook.com/pages/The-Tasty-Alternative/288512964505836. Scroll down to April 12th! I describe the method I use.

      Method:
      -To Vitamix (in the regular container, not the dry) add 1/2 cup COLD whole almonds (or blanched).
      -Blend on the very HIGHEST speed for 20 seconds (count to 20).
      -With knife, loosen the flour around the bottom.
      -Blend again for 10 seconds (count to 10).
      -It's fast my friends, but BAM, almond flour!

      If using blanched slivered almonds, blend slightly longer, 10 seconds, than another 5.

      Let me know if it works for you!

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  7. Wow these look amazing, and the ingredients are just up my alley! I'll be making these for sure :)

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    • Thanks Cassidy. I haven't had a blueberry cupcake in years and these were super fun to make!

      Be Well,
      --Amber

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  8. Carrie @ young living oil ladyApril 27, 2012 6:02 PM

    Hey Amber! I love blueberries! This recipe looks delish. Please come share with us at Kids in the Kitchen:http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-11/
    I love that book too! I used to read that to my boys when they were little... awww, such fun memories! :)

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    • Thanks Carrie.

      How fun. I love hearing that others also love this book.

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  9. These look amazing! I have a very similar recipe but mine doesn't use any coconut flour. Do you think coconut flour improves the texture of baked goods? Normally I'm discouraged by all the eggs, but this recipe doesn't use that many, which I'm all for. :)

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    • Awesome. I'll have to check out your recipe. I used coconut flour because the batter was a little too wet. I love adding a little extra fiber in there and the coconut flour tends to blend well with the almond flour and decrease the 'egg" taste that often accompanies grain free baking. But you don't have to add coconut flour, it just works well if needed for a little extra bulk. And I can't agree more about the eggs. They are a big part of SCD, so I've been eating so many eggs lately, but trying to cut down.

      Have a great rest of your weekend! :-)

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  10. Hi Amber,
    We are going to have a great Blueberry harvest this year and this will be a great recipe to try. Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  11. Hi Amber, I also have to admit - I'm unfamiliar with "Blueberries for Sal", so thank you for introducing it to me and this wonderful recipe. The cupcakes look so fluffy! I didn't know before that raw honey could be an issue for those on the SCD. Thanks for participating in this month's theme. The round-up is live: http://zscupoftea.com/2012/04/30/go-ahead-honey-its-gluten-free-april-round-up/

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    • Hi Zoe,

      Thank YOU for hosting such a fun theme this month.

      Hugs,
      --Amber

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  12. These look beautiful!! I've never heard of this book, but now it makes me want to read it! :)

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    • Thanks Heather! It's a simple, sweet book. My 3 year old loves the pictures. :-)

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  13. Laureen @ Fox in the KitchenApril 30, 2012 8:16 PM

    My grandson loves books! I'm going to have to see if I can find a copy around here.
    Your cupcakes have sparked a craving! They're definitely going on my Must-Make-List. Thanks for sharing.

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    • Thanks Lauren. I hope you enjoy these cupcakes as much as my family does. It's fun to read the book while they are eating the cupcakes too. :-)

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  14. Kelli Becton-AdventurezInChildRearingMay 1, 2012 11:35 AM

    thanks for linking with kids in the kitchen! yummy!

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  15. I made these last weekend and loved them so much that I want to make them again this weekend for a bridal shower that i'm hosting. I just have a couple of questions.

    1- last time i made them, they came out a little too moist, does that mean that i didnt add enough coconut flour?

    2- I need to make more than 10-12 muffins. Do you think it's possible to double or even triple the recipe? i'm not an avid baker, so i dont know the rules of doubling recipes.

    Thanks for sharing your recipes!

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    • Hi Yaffa,

      So glad to hear you enjoyed the recipe. Thanks for these great questions!!

      1. I would try one more batch, adding a bit more coconut flour and see how this works for you. Would you share which almond flour you're using? You could also add in three whole eggs. This will give them a little more structure. As you can see from the picture, mine are quite fluffy. I used sliced blanched almonds and made the flour in my Vitamix. I needed 4 tablespoons for this batch. I made these again with a different cut almond and I only needed 3 tablespoons. Perhaps I will buy some Bob's almond flour and experiment. I'm curious to how Bob's would work and taste compared to my homemade flour.

      2. After you fiddle around with the coconut flour, you should be able to make 2 batches of these at a time. I would probably start with 2. While they are in the oven you can start on the 3rd and 4th batches. How does this sound?

      When is your bridal shower? Perhaps I can experiment a bit with you here. :-)

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  16. Armadillo PepperMay 27, 2012 7:59 PM

    We have a frig full of blueberries right now. Can't wait to try your recipe tomorrow.

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    • Oh I'm so jealous of your blueberries!! Let me know how these turn out. These are specifically for SCD, so you can made modifications as needed. :-)

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