| Dairy Free Summer Salad Cupcake |
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Ingredients
- 1 Cup almond milk
- 1 tsp apple cider vinegar
- 1 Handful fresh spinach
- ¾ Cup sucanat or coconut sugar
- ⅓ Cup coconut oil
- 1 tsp almond extract
- ½ tsp sea salt
- 1 tsp aluminum free baking powder
- ½ tsp baking soda
- 1¼ Cups coconut flour
- ½ Cup raw walnuts, chopped
- FOR THE FROSTING
- ¼ cup palm shortening
- 8-10 Fresh strawberries, pureed in blender
- 3½ cups sucanat, powdered in processor or blender, divided
- 1 Tbs almond milk
- 1 tsp vanilla extract
Instructions
- Line muffin tin with cupcake papers. Preheat oven to 350.
- Combine the almond milk and vinegar in a small bowl. Set aside.
- Add the spinach, sucanat, coconut oil, almond extract, and salt to your blender. Process until the spinach leaves are small and ingredients are well combined.
- Scoop out the spinach mixture into a mixing bowl. Add baking soda, baking powder, and coconut flour. Stir to incorporate but just barely. Do not over stir.
- Gently fold in the walnuts. Then portion out to the muffin tins.
- Bake for 22 - 25 minutes until a toothpick comes out clean, or only slightly gooey.
- While those are baking, make the frosting by beating the shortening until smooth.
- Add two cups sucanat while continue to beat. Then add strawberries, almond milk, vanilla. Beat to combine.
- Finally, add remaining 1½ cup sucanat and beat for 3 - 4 minutes until light and smooth.
- Allow cupcake to cool before frosting.
Recipe by at https://fooduciary.com/dairy-and-gluten-free-summer-salad-cupcakes/