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Raw Food Products You Didn't Know Are Edible

Raw Food Products You Didn't Know Are Edible | Raw food | Scoop.it
‘New’ food products to add in your salads (Raw Food Products You Didn’t Know Are Edible http://t.co/rMKpnRcjQ4)
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Practically Raw Desserts recipe: Devil’s Food Cupcakes

Practically Raw Desserts recipe:  Devil’s Food Cupcakes | Raw food | Scoop.it
This recipe (two recipes, actually!) comes from my latest cookbook, Practically Raw Desserts. It’s blazing hot here in the Midwest, [...]

Via Kathy Heidebrecht
Bella Cranmore's insight:

This free cupcake receipe looks great - much more like a 'cooked version'. The key is to source some coconut flour...

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Kathy Heidebrecht's curator insight, July 15, 2013 10:33 PM

1 cup unsweetened applesauce

3/4 cup pure maple syrup

1 1/2 teaspoons vanilla extract

1/2 teaspoon lemon juice

1/4 teaspoon sea salt

3/4 cup cacao powder

1 cup almond flour

1 cup coconut flour

 

For the Fluffy Chocolate Frosting:

2 large, ripe avocados, pitted, peeled, and chopped (about 2 cups)

1/2 cup pure maple syrup

1 cup unsweetened applesauce

3/4 cup pure maple syrup

1 1/2 teaspoons vanilla extract

1/2 teaspoon lemon juice

1/4 teaspoon sea salt

3/4 cup cacao powder

1 cup almond flour

1 cup coconut flour

 

Instructions

To make the cupcakes: combine the applesauce, maple syrup, vanilla, lemon juice, and salt in a food processor or stand mixer. Blend until smooth and combined. Add the cacao powder and blend until smooth. Add the almond flour and blend again until smooth.Finally, add the coconut flour and pulse or blend until well-combined. The mixture will be very thick and dough-like. Divide the dough between 8 large or 20 mini muffin cups (with or without paper liners), pressing firmly and evenly into each. Refrigerate the cupcakes until ready to serve. Meanwhile, make the frosting: combine the avocados, maple syrup, vanilla, lemon juice, and salt in a food processor. Blend until smooth and combined. Add the cacao powder and blend again until smooth. Refrigerate the frosting until ready to use.Just before serving, top each cupcake with a dollop or swirl of Fluffy Chocolate Frosting. Store leftover unfrosted cupcakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 weeks. Store leftover frosting in a glass jar or airtight container in the refrigerator for up to 3 days.

 

Substitutions:
Maple syrup: coconut nectar, agave nectar, runny raw honey, or any other liquid sweetener

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Raw on $10 a Day (or Less!): Raw Food Recipe Menu: July 7, 2013

Raw on $10 a Day (or Less!): Raw Food Recipe Menu: July 7, 2013 | Raw food | Scoop.it
Breakfast Mango Sorbet serves 1 ~ $2.24 per serving recipe by Jennifer Cornbleet 1 cup frozen mango chunks (about 1 1/2 mangoes) ($2.24) This is a very simple recipe from Jennifer Cornbleet's book, Raw Food for 1 or 2 ...
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