Vegan Funfetti Cupcakes, (to make them gluten-free: substitute the flour for 3/4 c. quinoa flour, 1/4 c. each of brown rice flour, arrowroot, and potato starch [not flour]. Add 1/4 tsp. xanthan gum, and 2 tbs. apple cider vinegar)

Vegan Funfetti Cupcakes, (to make them gluten-free: substitute the flour for 3/4 c. quinoa flour, 1/4 c. each of brown rice flour, arrowroot, and potato starch [not flour]. Add 1/4 tsp. xanthan gum, and 2 tbs. apple cider vinegar)

Marshmallow Frosting: 2 sticks (1 cup) butter, room temperature 1 (13 ounce) jar marshmallow fluff or creme 4 cups powdered sugar ½ teaspoon almond or vanilla extract.

Marshmallow Frosting: 2 sticks (1 cup) butter, room temperature 1 (13 ounce) jar marshmallow fluff or creme 4 cups powdered sugar ½ teaspoon almond or vanilla extract.

pumpkin paleo muffins: 1 cup almond flour/meal 1 cup canned pumpkin 2 eggs 1/4 cup almond butter 1/4 cup honey 1 tsp baking powder 1 tsp cinnamon 1/2 tsp pumpkin pie spice 1/4 tsp salt 3/4 cup chopped walnuts

pumpkin paleo muffins: 1 cup almond flour/meal 1 cup canned pumpkin 2 eggs 1/4 cup almond butter 1/4 cup honey 1 tsp baking powder 1 tsp cinnamon 1/2 tsp pumpkin pie spice 1/4 tsp salt 3/4 cup chopped walnuts

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