Vanilla Cupcakes-Gfcf, Sugar Free, Gaps/Scd Legal

• 1/2 cup coconut flour
• 1/2 teaspoon Himalayan sea salt
• 1/2 teaspoon aluminum free baking soda
• 6 organic-cage free eggs
• 1/2 cup grapeseed oil
• 1/2 cup raw organic honey
• 1 tablespoon gluten free- no alcohol vanilla

1. In a medium bowl, combine coconut flour, salt and baking soda
2. In a small bowl, blend together eggs, grapeseed oil, melted honey and vanilla
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
4. Pour batter into a glass pan or cupcake liners
5. Bake at 350u0b0 for 20 minutes rnCool completely rnTop with frosting rnMakes 12 cupcakes or 1 12 inch cake
6. I am always expertimenting with different varaitions of frosting.rnrn2 c macadamia nut butter(homemade). Just put nuts in food processor for 5 mnutes. At first the nuts will clump and then you will see the oil starting to come out of the nuts and it will turn to nut butter. Then, add the nut butter to 4 T raw honey & 2 tsp water...blend.rnSo many different variations. You could add dates and pulse chop until mixed. or add shredded apples and pulse chop for a few seconds. You can even change the color of the frosting by adding beet juice or veggie juice . Then.... Frost the cake and garnish with edible flowers, and/or dried coconut, strawberries....or whatever your heart desires.rnrnEnjoy!

coconut flour, salt, aluminum, eggs, grapeseed oil, honey, vanilla

Taken from food52.com/recipes/12919-vanilla-cupcakes-gfcf-sugar-free-gaps-scd-legal (may not work)