Registered Dietitian Nutritionist Iris Briand, RDN, wants to help us eat healthier -- even when it comes to dessert! She stopped by to share a gluten-free and low-sugar recipe.
Iris’ Gluten-Free Blueberry Cupcakes with Cream Cheese Frosting
- 2 cups flour mix: 3/4 cup gluten free oatmeal ground fine, 1/2 cup coconut flour,
- 1/4 cup ground flax seed, 1/4 cup ground sunflower seed, 1/4 cup arrowroot flour
- 2 tablespoons raw honey
- 2 teaspoons aluminum-free baking powder
- 4 organic eggs
- 1 tsp organic vanilla extract
- 3/4 cup plain yogurt: Strauss’ Plain “European-Style" or White Mountain Brand
- 1/4 cup cultured Organic Valley butter and/or virgin coconut oil mixed
- 1 tablespoon ground cinnamon
- 1/2 teaspoon Real Salt (unbleached sea salt)
- 1 cup frozen or fresh blueberries
Materials: coffee grinder, unbleached muffin papers, muffin tins, bowls, utensils
- Preheat oven to 375.
- Line 2 1/2 inch muffin-pan cups with large paper baking cups.
- In a coffee grinder, grind the oats, sunflower and flax seeds, all in separate batches, until flour consistency.
- In small bowl, mix the dry ingredients.
- In a large bowl, beat eggs with a fork or egg beater; add yogurt and vanilla.
- Melt butter and/or oil with the honey, then add to liquid ingredients. Mix well.
- Add flour mixture to the liquids. Stir lightly to fold in the blueberries. Batter will be lumpy. This is good!
- Spoon batter into lined muffin-pan cups.
- Bake 30 to 35 minutes or until golden.
- Transfer to wire rack. Stores in fridge for 5 days or freezer for up to 1 month.
- *Breakfast idea: pop them in the toaster-oven and serve with organic butter.
- *Dessert idea: top with cream cheese frosting!
Vanilla Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- One 8oz package Organic Valley cream cheese
- 1/4 cup Strauss Heavy Whipping Cream
- 1-2 Tablespoons raw honey, depending on desired sweetness
- 1/2 tsp organic vanilla extract
1. In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2-3 minutes, scraping bowl occasionally, until creamy.
2. Stir in vanilla, then stir in a little honey. Add more honey and the cream until frosting is a thick, spreadable consistency.
3. Spread frosting on the cupcakes with a butter knife.