Cakes

Paleo Blueberry Coconut Cupcakes

Taylor Kiser
May 14, 2015
4

Have your cake and eat it too because these are gluten/grain/refined-sugar/dairy free and bursting with fresh blueberries!

11
For the cupcakes:
2/3 Cup Fresh blueberries
2 Cups Almond meal (210g)
1/2 Cup Coconut flour (50g) + 1 tsp, divided
1/4 tsp Salt
1 tsp Baking powder
1/4 Cup Coconut oil, at room temperature (should be the consistency of softened butter)
1/2 Cup Coconut sugar, packed
1/4 Cup + 2 Tbsp Honey
2 Large eggs
1 tsp Vanilla extract
For the coconut cream:
1 13oz Can Full-fat coconut milk, chilled overnight
2 1/2 Tbsp Honey
Preheat your oven to 350 degrees and line a muffin tin with cupcake liners. Set aside. In a small bowl, toss the blueberries with 1 tsp of coconut flour and set aside. In a separate small bowl, mix together...
See the full directions on my site
Nutritions

Calories
103

Sodium
185mg
7% DV

Fat
5g
8% DV

Protein
1g
2% DV

Carbs
12g
4% DV

Fiber
0.9g
3% DV
Snack Vegetarian Dairy-Free Gluten-Free American Baked Sugar Free

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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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