Thursday, September 25, 2014
Thankfully, Abby does well with Maple. Sadly, the good and clean stuff is just expensive! For a treat and because her list of safe ingredients is rather short right now Maple cupcakes were just perfect to brighten things up. These are moist, yet not too dense. Using coconut oil works really well in this particular recipe plus using coconut oil instead of other fats is a better nutritional choice. You could reduce the granulated sugar and maybe even just leave it out, the maple syrup makes these quite sweet. I think without the sugar then skip the frosting and maybe add some dried fruit these might make a great breakfast muffin. Just as they are though works well for a dessert.
We have been using C&H organic in everything at this point and it is working very well for Abby and no noted difference in the food. We have been trying to use psyllium husk powder rather then guar. Abby hasn't ever noticed an issue with guar gum but because so many seem to either distrust the gum's or have issues digesting I have continued to try other things. Psyllium Husk can be still difficult for some to digest but is seen as a "cleaner" food source. On a positive, it really does work as well as guar gum. I find with desserts usually a straight across substitution, but with breads I have been doubling when substituting psyllium for guar with success.
3/4 cup coconut oil, room temperature(Tropical Traditions)
2½ cups all purpose gluten free Flour
2 teaspoons baking powder(homemade)
1/2 teaspoon baking soda
1 teaspoon psyllium husk powder
1/2 teaspoon pink himalayan salt
3/4 cup pure maple syrup
1/2 cup granulated sugar(C&H organic sugar)
2 large eggs
1 teaspoon homemade vanilla extract
3/4 cup homemade plain coconut yogurt
⅓ cup pure grade B maple syrup, plus more if needed
3 Tablespoons palm shortening(Tropical Traditions)
2 cups corn-free confectioners' sugar
1/4 teaspoon salt(if you like salted caramel add more salt, salted maple is delightful too!)
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In second bowl, Beat coconut oil, maple syrup, and sugar with a mixer until fluffy. Add eggs and vanilla extract, mix well.
Add flour mix and coconut yogurt to coconut oil mix. Blend just until combined.
Fill cupcake papers 2/3 full.
Bake until a cake tester comes out clean about 16-18 minutes. Cool completely before frosting.
Combine maple syrup and shortening in a bowl.
Sift in confectioners' sugar and mix/blend until combined.
Adjust consistency with more syrup, if needed.