Makes approx. 9 cupcakes You will need: ¼ cup Roasted Beets 1 ½ cup Almond Milk 2 Tbsp Grapeseed Oil ½ cup Coconut Sugar ¼ cup Maple Syrup ½ cup Sorghum Flour ½ cup White Rice Flour ¼ cup Light Buckwheat Flour 1 Tbsp Baking …
The cold weather may be coming but are you still eating your greens? This salad is the perfect combination between nutrition and comfort food, and is a good way to get the nutrition from your greens while still satisfying your taste buds. Kale, Pear, and …
You will need:
1 cup Almond meal
3/4 Brown Rice flour
1/3 cup Arrowroot flour
2 tsp Baking Powder
1 tsp Cinnamon
1 cup shredded Beets
2 tsp Chia seeds
2 tbsp Maple syrup
1 cup Almond milk
1) In a large mixing bowl add dry ingredients (almond meal, brown rice flour, arrowroot flour, baking powder, cinnamon) and mix well.
2) In a medium mixing bowl add wet ingredients (shredded beets, chia seeds, maple syrup, almond milk) and mix, then add to dry ingredients and mix until all clumps are gone.
3) Preheat oven to 350. Grease donut pans.
4) Fill donut pan with batter (fill to the top of each one). Place in oven and bake for 16 mins.
Take donuts out and test with toothpick to make sure they are baked all the way through. Let cool and remove from pan.
5)Either enjoy as they are, with almond butter or ice with frosting. I use swerve (a natural sweetener that is the same consistency as icing sugar) mixed with almond milk to make a frosting that is lower glycemic then a normal icing sugar.