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September 07, 2011

Nutmeg Blueberry Cupcakes with Raw Coconut frosting- gluten/sugar/dairy free

I am really, really, really, excited to share this recipe with you. It is loaded with fiber and antioxidants and is so deliciously yummy I cannot begin to describe the taste in words. I hope you will give this recipe a try!

Nutmeg Blueberry Cupcakes with Raw Coconut Frosting
1/2 cup blueberries
2 eggs, beaten
2 TBSP coconut oil
1/4 cup agave
1/4 cup coconut flour
2 TBSP almond meal
1/2 tsp baking powder
1/8 cup shredded coconut

Coconut Frosting
1/2 cup brazil nuts
1/8 cup filtered water
1 TBSP agave
2 TBSP coconut oil
1/2-1 tsp pumpkin pie spice
dash sea salt
coconut for garnish

1. Combine all the dry ingredients, then add wet ingredients. 2.Fold in blueberries.
3. Pour in a muffin tin for about 25 minutes at 350C.
4. To make frosting blend all ingredients and place a generous amount on cupcake once it is semi-cooled.
5. Garnish with shredded coconut and set in fridge to harden.


1 comment:

  1. LOVE the look of that frosting! I think people need to use/eat Brazilnuts more often :)