Perfect for Birthdays

Perfect for Birthdays

“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?

Brownie Cupcakes (Gluten Free)
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Brownie Cupcakes (Gluten Free)
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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.
~Donna
Ingredients
  • 1 3/4cups walnut meal(From walnuts ground in a food processor)
  • 1/3cup coconut flour
  • 1/2cup Dutch cocoa powder
  • 1 1/2teaspoons baking powder
  • 1 1/2teaspoons baking soda
  • 1/2teaspoon Celtic sea salt
  • 2 large eggs
  • 1cup coconut milk
  • 1/2cup honeyor substitute about 8 packages of stevia. Add more to taste.
  • 2teaspoons rum vanilla extract
  • 1/3cup coconut oilmelted
  • 1/4cup Walnutsfor topping (optional)
Servings:
Units:
Instructions
  1. Preheat oven to 350 F.
    Preheat oven to 350 F.
  2. Grease a 12 cup muffin tin or place cupcake holders in muffin pan.
    Grease a 12 cup muffin tin or place cupcake holders in muffin pan.
  3. In a small bowl, mix first six ingredients until well blended. Set aside.
    In a small bowl, mix first six ingredients until well blended. Set aside.
  4. In a small bowl, whisk eggs for one minute, then add coconut milk, honey, and vanilla and whisk again.
    In a small bowl, whisk eggs for one minute, then add coconut milk, honey, and vanilla and whisk again.
  5. Stir in melted coconut oil and whisk again until all ingredients are completely blended.
    Stir in melted coconut oil and whisk again until all ingredients are completely blended.
  6. 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.
    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.
  7. Pour into tins.
    Pour into tins.
  8. Sprinkle with walnuts (optional)
    Sprinkle with walnuts (optional)
  9. Bake for 30 to 35 minutes.
    Bake for 30 to 35 minutes.
  10. When cooled, top with Kefir Peanut Butter Frosting
    When cooled, top with Kefir Peanut Butter Frosting
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Kefir Peanut Butter Frosting
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Kefir Peanut Butter Frosting
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You can substitute almond butter for the peanut butter, or another nut butter as well.
~Donna
Ingredients
Servings:
Units:
Instructions
  1. Mix first five ingredients in food processor or mixer until thoroughly combined.
    Mix first five ingredients in food processor or mixer until thoroughly combined.
  2. Gently fold in whipped cream.
    Gently fold in whipped cream.
  3. Place on top of cooled brownies.
    Place on top of cooled brownies.
  4. Place in refrigerator and keep chilled.
    Place in refrigerator and keep chilled.
Recipe Notes

This goes great with my gluten free Brownie Cupcakes!

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