Gluten Free Mini Carrot Cake Cupcakes

Carrot Cake Ingredients

2 1/2 cups finely grated carrots

1 cup walnut pieces

2 cups gluten free baking flour ( I use @bobsredmill )

2 cups organic cane sugar

4 large eggs

1 cup vegetable oil

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons cinnamon

 

Almond Cream Cheese Frosting Ingredients

3-6 cups powdered sugar (depending on how thick you want it)

8 ounces @kitehillfoods almond cream cheese (you can sub for regular cream cheese!)

1 stick (or 1/2 cup) butter

2 teaspoons vanilla extract

 

Cup Cake Directions 

Line cupcake pan with cupcake liners

Preheat oven to 350 degrees

Sift flour, baking soda, salt & cinnamon in a bowl and set asside

In a bowl for an electric mixer beat sugar and oil until well combined 

Add eggs one at a time and beat until light and fluffy

Add vanilla and beat until well incorporated

Fold in carrots to egg mixture

Slowly fold in flour mixture then fold in walnuts

Mix until well combined

Pour batter into cupcake pan

For mini cupcakes bake for 18-20 minutes. For regular size cupcakes bake for approximately 25 minutes.

let cook completely before frosting

 

Frosting Directions

Beat almond cream cheese & butter until smooth

Add vanilla and beat until well incorporated

Add powdered sugar one cup at a time

Frost cupcakes and enjoy!

Jenny Messing
Butternut Squash & Lentil Chili

 

INGREDIENTS

Spice mix

  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 1/4 tsp chipotle powder
  • 1 tsp sea salt + more as needed

Chili

  • 1 tbsp coconut oil for cooking
  • 1 large onion finely chopped
  • 4-5 garlic cloves minced
  • 1 jalapeño pepper seeded and minced (optional, to taste)
  • 1 red bell pepper diced
  • 3 cups diced butternut squash about 1/2 large butternut squash
  • 1 cup dry lentils of choice
  • 1 28- oz can diced tomatoes I used fire roasted
  • 1 tbsp tomato paste
  • 2 cups vegetable stock
  • 2 tbsp pure maple syrup
  • 4-5 leaves lacinato kale stems removed and finely chopped

Suggested toppings

  • Yogurt or sour cream, use plant-based for a vegan option
  • Fresh cilantro
  • Lime wedges
  • Cashews
  • Grain of choice such as quinoa, brown rice, millet, etc. (optional)

INSTRUCTIONS

  1. Start by mixing all the spices together in a small bowl, so that they’re all ready to go.

  2. Heat coconut oil in a large pot over medium heat. Add the onions and cook for a few minutes, until soft and translucent. Then add the garlic, jalapeño pepper, and spice mix. Mix to coat.

  3. Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock and maple syrup and stir well.

  4. Let simmer for about 30-35 minutes, stirring occasionally, until the squash is cooked through and the lentils are tender. Taste and adjust seasoning by adding more salt if needed. Add chopped kale and stir well. Remove from heat.

  5. Spoon chili into bowls, on a bed of grain if you’d like (optional), or as is. Top with a dollop of yogurt or sour cream, a good squeeze of lime juice, fresh cilantro and cashews.

 

Jenny Messing