4.22.16

Look, we’ve been celebrating Earth Day for a month already, so we’re feeling pretty eco-savvy over here!  That said, we’re ready to celebrate Earth Day right and that – obviously – means cupcakes!

Nutrition expert and Registered Dietitian, Shira Lenchewski (get her guide to the self-care diet here!), and the lovely Laurel of Sweet Laurel Bakery are blowing our minds with these MATCHA FROSTED grain-free, dairy-free, refined sugar-free cupcakes that taste better than you can imagine. Here’s Shira…

As a nutritionist, my food philosophy is pretty simple: food is nourishment and pleasure. And I honestly don’t believe you can live a happy, healthy life without both.

I’m no top chef, but I love experimenting in the kitchen, finding ways to strike the balance between great flavor and texture without sacrificing health. My pal Laurel (paleo baker extraordinaire) has taught me a ton about grain-free baking, and for Earth Day, I decided to take her chocolate cupcake recipe for a whirl with my own matcha frosting spin.

Grain-Free Chocolate Cupcakes with Matcha Frosting
Yields 12 cupcakes

Ingredients:

For the Cupcakes:
2 cups finely grated zucchini
4 eggs
2 Tbsp coconut oil
1/3 cup maple syrup
1 tsp vanilla extract
1/3 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp Himalayan pink salt

For the Matcha Frosting:
7 tablespoons coconut oil, melted and still warm
2 tablespoons maple syrup
1 tablespoon matcha
2 teaspoons vanilla extract
crushed and roasted almonds or hazelnuts (optional)

Directions:

Preheat oven 350 degrees F. Prepare cupcake pan by lining molds with cupcake parchment or baking tins.

Place zucchini, eggs, coconut oil, maple syrup and vanilla extract in blender. Blend until ingredients are fully incorporated.

In a bowl, mix coconut flour, cocoa, baking soda and Himalayan pink salt. Add the blended mixture. Stir until dough is formed.

Allow batter to rest a few minutes. Divide batter between cupcake molds.

Bake 35-40 minutes.

Meanwhile in a small bowl, combine the melted coconut oil, maple syrup, matcha and vanilla extract and whisk until smooth.

After the cupcakes have cooled, spread matcha frosting over cupcakes and smooth with a knife or spatula. Optional: top with crushed and roasted hazelnuts or almonds.

Place cupcakes in two inch planters (I got mine from Michaels).

Enjoy!

Grain, gluten, dairy and refined sugar free


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