“He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.” Michael Pollan
My daughter Maci asked if I would make her chocolate, peanut butter, probiotic, sugar-free birthday cupcakes . . . my word, that’s a lot of words. This is what I came up with. They are gluten free and sugar free. Made out of walnuts, they taste like brownies. My younger daughter, Holli, had one for breakfast and thought she was doing something wrong when I told her she could have one. I have three more birthdays coming up and there is no telling what each one of them will ask for. I’m scared. They think I can do anything when it comes to birthdays. I think my family has been the inspiration for most of my recipes. Makes me happy to see them enjoy something that is decadent, tasty, and really good for them.
I am constantly thinking about food and recipes. I have collected cookbooks since I was a young girl and have shelves of cookbooks, and have used them all. I never knew why I collected cookbooks and pretty dishes. I have so many, and now I use them all on my website and blog. My husband laughs now, as I pull out dishes I have had for years and put them to good use in pictures for my blog. I now feel completely justified for my compulsions. I just need more cabinets to store them in – ha! I told him to get on it. After all, I have five refrigerators, what’s a couple more cabinets . . . right?
- 1 ¾ cups walnut meal (ground walnuts) You can grind these with a few pulses in a food processor.
- ⅓ cup coconut flour
- ½ cup dutch processed cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon Celtic Sea Salt
- 2 large eggs
- 1 cup coconut milk
- ½ cup honey, or substitute about 8 packages of stevia. Taste it to see if you need to add more
- 2 teaspoons rum vanilla
- ⅓ cup coconut oil, melted
- ¼ cup walnuts for topping* (optional)
- Preheat oven to 350 F. Grease a 12 cup muffin tin or place cupcake holders in muffin pan.
- In a small bowl, mix first six ingredients until well blended. Set aside.
- In a small bowl, whisk eggs for one minute, then add coconut milk, honey, and vanilla and whisk again.
- Stir in melted coconut oil and whisk again until all ingredients are completely blended.
- Stir liquid ingredients into dry ingredients and mix well. Be sure to scrape the sides and bottom of the bowl so no pockets of dry ingredients remain.
- Pour into tins.
- Sprinkle with walnuts* and bake in oven for 30 to 35 minutes.
- Mix first five ingredients in food processor or mixer, and mix until thoroughly combined. Then gently fold in whipped cream.
- Place on top of cooled brownies. Place in refrigerator and keep chilled.
SPECIAL GIVE AWAY FOR A BIOTIC PRO MEMBER
- Glass gallon Ball jar with a plastic spigot perfect for making kombucha.
- Kombucha scoby and starter liquid with starter booklet and recipe card.
- A signed copy of my book Cultured Food for Life
- A copy of my DVD The Trilogy