Gluten-free baked goods do not have an outstanding reputation when it comes to consistency. They either taste like saw dust or are so hard they can be used as a football in the backyard.
Don't let baked goods become a sad pile of crumbs because of diet restrictions. The following recipe will save homemade gluten-free goodies from being a heap of disappointment.
This recipe calls for only half the amount of sugar and carbohydrates found in regular gluten-free cupcakes. The secret lies in the almond meal/flour and natural sweeteners. There are no sugar granules used in the muffin portion of the cupcake only stevia and fruit. The cream cheese frosting contains the natural sweetener purevia and tofutti, a cream cheese alternative.
You will need:
- 2 eggs
- 1/2 Cup almond milk
- 1 Cup brown rice flour
- 1 Cup almond meal/flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp xanthan gum (only if flour does not contain it)
- 1 ripe banana
- 1 Cup blueberries
- 1 tbs vanilla
- 1/4 Cup of stevia
- 2 packets (4 tsp) of stevia
- 1 teaspoon cinnamon
- 1/2 cup of light olive oil or coconut oil.
Preheat oven to 350 degrease
In food processor add milk, egg, and banana- Pulse
Pour in medium bowl with dry ingredients- Mix
Pulse blurebarries in processor, only a couple seconds to break up then fold into mix.
Scoop batter into prepared muffin tins- about halfway full.
Cook 12-15 minutes until light brown on top. Let cool entirely before putting icing on top.
- 2 Cups of purevia sweetener
- 4 oz (1/2 container) of tofutti cream cheese
- 1 tbs earth balance butter spread (optional)
Pulse in processor and the cream cheese icing is ready!