Miss A Columnist

Holli Thompson is a Certified Health and Nutrition Coach. She has trained at the Institute for Integrative Nutrition in New York City , accredited by SUNY Purchase College, and is also certified by Cornell University. Holli is a Raw Food Chef, has attended the Natural Gourmet Cooking School and is skilled in the art of healthy gourmet cooking.

When she’s not working with clients and traveling to New York for her wellness events, Holli enjoys life on her Virginia farm and vineyard with her husband of over fifteen years and her son, age 9.

Healthy Kids: Babycakes Cupcakes!

Every kid needs a cupcake once in a while, no matter what his or her age. I give this recipe to my clients so they can enjoy a delicious snack without the guilt of chemical ingredients and overly sweet and processed sugars. As an added plus they are gluten free, dairy free and vegan. Your kids may not care, but you do.

I made these for my son’s birthday party this spring and it was a pleasure to not have kids going crazy with sugar-spiked moods. They were scrumptious.

The recipe is from the Babycakes cookbook by Erin McKenna, a favorite in our house and also a destination bakery downtown when we’re in New York. I’ve been guilty of heading there without my child. Babycakes also has a new location in L.A.

The best part? They deliver all over the country… Go ahead and try your hand, and if you need to, here’s the number and link.

Vanilla Cupcakes

Ingredients:

2 cups garbanzo-fava bean flour
1-cup potato starch
½ cup arrowroot
1 tbsp plus 1 and ½ tsp baking powder
1 tsp xanthan gum
2 tsp salt
2/3-cup coconut oil
1 and 1/3 cup agave nectar
¾ cup unsweetened applesauce
3 tbsp pure vanilla extract
grated zest of 1 lemon
1-cup hot water
Vanilla frosting (see below)

Directions:

Preheat the oven to 325F. Line 2 standard 12-cup muffin tins with paper liners.
In a medium bowl, whisk together flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 min. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
Let stand for 20 minutes in tins, and transfer to wire rack to cool. Using a frosting knife, spread 1 tbsp vanilla frosting over each cupcake. Store in airtight container in refrigerator for up to 3 days. Makes enough for 24 cupcakes.

Vanilla Frosting:

Ingredients

1 and ½ cup unsweetened soymilk
¾ cup dry soy milk powder
1 tbsp coconut flour
¼ cup agave nectar
1 tbsp pure vanilla extract
1 and ½ cup coconut oil
2 tbsp fresh lemon juice

Directions:

In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.

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