2 minutes Egg-free, grain-free, nut-free cupcake

Making two small cupcakes
Making one big cup

Ingredients

2 tbsp ghee or melted butter

2tbsp tiger-nut flour

2 tbsp water-chestnut flour

1 tbsp sweet potato flour

1 1/2 tbsp arrowroot flour

1 1/2 tbsp monk fruit sugar or coconut sugar

1/2 tsp vanilla extract

1 tsp bio-carbs soda (aluminum-free)

1/8 tsp Himalayan salt

4 tbsp of warm water

Cooking

πŸ’š Mix all dry ingredients together well and set aside;

πŸ’š Mix ghee/butter with vanilla extract and warm water;

πŸ’š Add mixed wet ingredients onto dry ingredients and mix them together well.

πŸ’š The cupcake solution should be a bit runny and smooth.

πŸ’š Pour cupcake solution onto cupcake cup or bowl. Then cook in microwave for two minutes. If you decided to divide the solution to make two cups (see photo), I suggest only 1 minute for each cup, and cook one cup at a time for the best result.

You can serve the cupcake with any topping you prefer. I like to serve mine with creamy coconut yogurt and raspberry jam πŸ˜‹.

Enjoy your quarantine time

πŸ˜‰πŸ’šπŸ˜‰

Published by Souk Phaiboun

Hi, my name is Souk Phaiboun, I a proud survivor of multiple Autoimmune conditions such as Systematic Scleroderma with lung involved, Lupus and Fibromyalgia. I am also a certified Functional Nutrition Therapy Practitioner (FNTP). Based on my knowledge as functional Nutrition Therapist and my personal experiences, I have crafted an online program to transform the life of people with Autoimmunity naturally. For all of you and me! to live without pain and stiffness, brain fog, fatigue, allergies, leaky gut, and all the issues that come with it. Check out my signature program with 4 Pillars strategy to take control of Autoimmune Condition Naturally, to guide you through, step-by-step. Click here to find out more https://soukhonorhealthnutrition.com/enrol/

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