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Gluten free sugar free cupcakes with red berries

Gluten free sugar free cupcakes with red berries
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Ever since I cut out gluten from my life I have been experimenting in the kitchen with old and new recipes. This one works like a charm and I urge you to try it. Really healthy and filling, with the natural sweetness of fruit.

  • 115ml buttermilk (see Bonus Tips below)
  • 115g gluten free flour
  • 2 eggs (see Bonus Tips below)
  • 5 drops of therapeutic grade Lemon essential oil
  • a handful of red berries
  1. Preheat the oven at 180ºC.
  2. Mix all of the ingredients in a big bowl until just combined.
  3. Line or grease a cupcake tin for 12.
  4. Fill up halfway and up to 3/4, no more or they will overflow!
  5. Bake for 20 minutes. Bring out of the oven and allow to cool.

BONUS TIPS:

  • Substitutions for buttermilk: kefir, yogurt with a tablespoon of vinegar, or vegetable drink with a tablespoon of vinegar.
  • Substitution for eggs: flaxeggs. 2 tablespoons grounded flaxseeds mixed with 4 tablespoons of water.
  • I only recommend using Young Living therapeutic grade essential oil for this recipe.
  • If you would like to sweeten it, some healthy alternatives (in small amounts) are stevia, maple syrup or honey.

 

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