I am so happy to report that eating a Paleo diet has been the key to controlling my IBD/colitis symptoms. I am grain-free, dairy-free, bean/legume/soy-free, refined sugar-free, and I have to be careful about nightshades and cruciferous vegetables. I cannot handle almonds (almond flour) and some other things that are high-FODMAP.
I have acquired a coconut flour cookbook and have been able to find other recipes online by doing searches. I’ve been able to tweak recipes, too, using only coconut or a combination of coconut and tapioca flours. (I realize tapioca flour is something that hard-core Paleo peeps try not to use. But since I can’t handle almond flour and can handle tapioca, I use it. This is a specialty diet for me based on what my body can digest.)
I want to share these amazing cupcakes I made last week with you. You may think, if they don’t have grains, dairy, or good old white sugar, they probably taste like a piece of cardboard. Sorry, friends, but you would be wrong…and I wish I could hand one through the computer screen to you. Even my kids, who are beyond picky eaters, kept begging for more!
Enjoying my favorite peanut butter and chocolate combination in a moist, delicious cupcake, without any tummy troubles afterwards was heavenly! I think I’ll have my cake and eat it, too!
Grain-Free Paleo Chocolate Peanut Butter Cupcakes
1/2 cup coconut flour
1/2 cup unsweetened cocoa
6 large eggs
3/4 cup honey or maple syrup
1/2 tsp. baking soda
1/2 tsp. sea salt
1. Preheat oven to 350 degrees F.
2. Place eggs in mixing bowl and whisk together.
3. Add the rest of the ingredients and blend until there are no lumps.
4. Place cupcake liners in muffin tray and fill each liner 3/4 of the way up.
5. Bake for 20-25 minutes, or until a toothpick comes out clean.
6. Remove the muffin tin and let cook on wire rack.
1/4 cup creamy peanut butter
1/4 cup sifted tapioca flour (or more to make good consistency)
1/4 cup raw honey
3 Tbsp. coconut oil, melted (or you can use ghee or butter)
couple drops of vanilla extract
1. Add ingredients to a mixing bowl and blend until frosting is combined.
2. If frosting isn’t the right consistency, add tapioca flour to make thicker or a dash of coconut milk (or any type of milk) to make thinner.
3. Spread or pipe frosting onto cupcakes once they have cooled.
Enjoy! Here’s to your health!
© 2014, Kristen Hamilton. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.