Gluten Free Spiced Cupcakes

Gluten Free Mini Spiced Cupcakes

With my son’s first birthday extravaganza on March 17th, I was faced with the dilemma of whether to give him a traditional cake loaded with sugar sugar and more sugar.  After a few experimental baking trials, I’ve finally came up with a somewhat healthy alternative and approved by me, the whole foods strict nourishing food mommy.  This recipe DOES include eggs and honey.  Honey (if you’re not comfortable giving it to your one year old) can be substituted for maple syrup.  If you have not introduced your child to eggs it may cause an allergic reaction.  Considering that my son has been eating eggs (and LOVES them) I had no qualms about adding some eggs from our wonderful chickens to the cupcake recipe.

For more kid friendly cake ideas, check out: http://homemade-baby-food-recipes.com/healthy-first-birthday-cake-recipes-sugar-free/

The frosting of course was the not-so-healthy part but it can be omitted or swapped out with a few options I’ve listed below for you. I used a pumpkin buttercream in the recipe.  Feel free to pick a frosting that works for you!  Enjoy!

Topping ideas: https://elanaspantry.com/category/toppings/

 

 

Gluten Free Mini Spiced Cupcakes
Servings
24 mini cupcakes
Servings
24 mini cupcakes
Gluten Free Mini Spiced Cupcakes
Servings
24 mini cupcakes
Servings
24 mini cupcakes
Ingredients
Servings: mini cupcakes
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line mini-muffin tin with 24 liners (or 12 liners in a larger muffin tin)
  2. Mix dry ingredients in a large bowl. In a separate bowl, whisk eggs with wet ingredients.
  3. Add your dry mixture to your wet and mix well until combined and smooth.
  4. Evenly pour your mixture into each of the liners and bake for 15 minutes or until until a toothpick inserted in the middle of a cupcake comes out clean.
  5. Allow to cool for 15-30 minutes and top with your favorite frosting.
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Garlic Shiitake Bok Choy

Garlic Shiitake Bok Choy

Garlic Shiitake Bok Choy
Garlic Shiitake Bok Choy
Ingredients
Servings:
Instructions
  1. Cut off the lower portion of the bok choy. Rinse well and drain.
  2. In a large skillet or wok over medium-high heat, add coconut oil and mushrooms. Cook for about 3-4 minutes until mushrooms begin to soften.
  3. Add garlic, oyster sauce and bok choy. Stir fry until bok choy leaves become wilted but stems remain crisp. Remove from heat and serve immediately. Drizzle with chili oil.
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Vegan Cauliflower & Carrot Soup

Vegan Red Curry Cauliflower & Carrot Soup

A tasty vegan curry treat! I prefer roasting all of my ingredients for this soup in order to highlight the wonderful flavors. The amount of red curry paste can be adjusted. Every brand is a little different and the one I use from our local Co-op is rich and spicy. One tablespoon is plenty but feel free to add more if you want your soup extra spicy! Garnish with cilantro, thai chili, green onions, lime or basil!

Recipe by Mirinda @ Boistfort Valley Farm

carrotsoup1

Red Curry Cauliflower & Carrot Soup
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Red Curry Cauliflower & Carrot Soup
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400degrees F.
  2. Break your cauliflower into florets and clean well. Peel your carrots and parsnip and remove the ends. Cut the carrots and parsnip into large chunks.
  3. On a large baking tray, place your garlic and onions (skin on) with the cauliflower, carrots and parsnip. Toss with coconut oil.
  4. Place into oven and roast for 10 minutes. Remove your garlic and onions and set aside (these will be done first). Remove charred skin from both and discard.
  5. Place the carrots, cauliflower and parsnip back into the oven to allow to cook further. Check every 10 minutes and turn with thongs until all sides are golden brown and have a slight char. This should take around 25-30 minutes. Remove from oven.
  6. Bring vegetable broth to a boil in a large pot. Stir in red curry paste and add your roasted vegetables. Cover and boil soup until vegetables are soft for about 10-15 minutes. Remove from heat.
  7. If you prefer your soup to be a little chunkier, use an immersion blender or potato masher while keeping your ingredients in the pot. For a creamier soup, place all ingredients into a blender. Puree until smooth.
  8. Return soup to pot, add coconut milk. Stir until well heated. Add salt and pepper to taste. Add a dash of lime juice before serving.
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pad kra pao

Pad Kra Pao

This traditional Thai street food is easy to whip up in a pinch (otherwise known as Thai Basil Chicken). I used ground beef in the recipe below but you can use ground chicken, pork or even tofu. Traditionally you’ll find this recipe cooked with ground or minced chicken. The main ingredient in this dish is Thai Holy Basil, considering this ingredient may be quite difficult to acquire for many (unless you have a asian grocery store nearby) you can substitute with regular Thai Basil, Lemon Basil or if you cant find those, Italian Basil will work. The flavours aren’t quite as bold but it is still delicious!

Recipe by: Mirinda @ Boistfort Valley Farm
Pad Kra Pao
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Pad Kra Pao
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Pad Kra Pao
On the side
Servings: people
Instructions
  1. Cook your rice per packaged instructions. Set aside.
  2. If you happen to have a mortar and pestle, add your garlic and thai chilis and pound them. This will bring out a lot of the aromatic oils which in turn, makes it extra yummy. If not, press and chop your garlic and finely mince your chilies. (use more if you would like a spicier dish) Set aside.
  3. Finely mince one small red bell pepper and julienne the other. Set aside.Pluck several leave off of your basil and keep whole. You should have about 1/3 cup packed.
  4. In a large skillet or wok on medium heat, add your coconut oil.
  5. Once hot, add your garlic and chilies and minced bell pepper and cook until fragrant. Do not allow them to burn. This should only take about 10-15 seconds. Then, add your meat and begin to brown.
  6. Add your oyster sauce, fish sauce, soy sauce, sugar and julienned bell pepper. Stir well and continue to cook for about 4-5 minutes until your meat is cooked thoroughly.
  7. Once your meat is cooked, simmer on low. Now is a good time to cook your fried egg (I like mine a bit runny but you can cook it to your liking)
  8. Once the eggs are done - lets get back to the pan with the meat. Add your basil and stir well, it should only take about 30 seconds for the basil to cook. Remove from heat and serve over rice with the egg on the side. Enjoy!
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