What do you do when it’s your nephew’s birthday and both of you have sensitivities? Make (healthy)gluten free vegan carrot cake cupcakes! .
This weekend we celebrated both Easter and my nephew’s birthday. Our family plans ended up changing and there was nothing extravagant. It was just my mom, nephew and I with a leg of lamb and premade morrocan chickpea stew. Then it came to the cupcakes. The smile and delight from my nephew when he saw me and bit into his gluten free, vegan cupcake was priceless. I even got my first thank you with a big hug. Then it hit me, it wasn’t about the food today, it was about the memories we created. I was truly fed both nutritionally and emotionally.
It is not always easy having sensitivities, especially during special events. If your kid has sensitivities here is the two year old approved vegan carrot cake cupcake recipe!
(The base recipe was from @lovingitvegan blog)
1 cup gluten free oat flour
3/4 cups Gluten-Free All Purpose Flour
2 tbsp organic sugar
1 + 1/4 tsp Baking Soda
1/2 tsp Salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1 cup Non-Dairy milk
10 baby carrots (grated)
10 dates (made into a paste)
1/2 cup EVOO
1 Tbsp Apple Cider Vinegar
Preheat the oven to 350 degrees Fahrenheit.
Grate 10 baby carrots in a food processor and set aside.
Place oats in blender and process into a flour.
Place 10 dates in a bowl with 2-4 tablespoons of water. Place in microwave for 25 seconds. Use a fork to mash into a paste.
Sift together the gluten free flour and oat flour into a large bowl. Add the rest of the dry ingredients and mix together.
In a smaller bowl add all the wet ingredients and beat together until incorporated.
Add wet ingredients to dry ingredients and beat together until incorporated.
Add the grated carrots and fold in with a spatula.
Line a cupcake tray and use 1/4 cup measure to fill the wraps.
Place in oven for 25 minutes or until the toothpick comes out clean.
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