Paleo | Grain-Free | Gluten-Free | Dairy-Free
When my second turned the big numero uno two years whole ago (I’m super late writing this – such is my life), I was stumped as to what I’d make to celebrate her transition into toddlerhood. With the exception of sneaking a bite or two of dog kibble (I wish I were kidding), she had been grain-free from day one.
Well, as it turns out, grains are no bueno for bambinos (don’t ask me why I keep writing in Spanish – it’s just happening). Read all about that here along with the best first foods to feed your baby.
But I digress – back to the birthday cake conundrum.
So, yeah – I ob-stressed for a while in search of the perfect grain-free birthday cupcake with no refined sugar.
She really wasn’t into sweets back then (and still isn’t for that matter – don’t ask me how), so in all honestly, we could have probably gotten away with a sh*tty cake from the grocery store and I could have saved myself a BUTTLOAD of time and stress.
But that’s no fun, is it? Plus, I love a good challenge.
After some test runs with my oldest – the one with the sweet tooth – we deemed this recipe a winner.
And since we were headed straight into strawberry-picking season (our favorite time of the year!), fresh strawberry frosting was the natural choice.
I still can’t believe it took me 2 years to share this recipe with you. Forgive me?
- Frosting Ingredients
- ½ can full fat organic coconut milk (buy here), refrigerated
- 1 tbsp. cold water soluble grass-fed gelatin (buy here)
- 1 tbsp. raw (local, ideally) honey (buy here)
- ½ cup strawberry puree from thawed, frozen strawberries (you can use fresh berries, but the thawing action makes the puree less chunky)
- Cupcake Ingredients
- 1 cup coconut flour (buy here)
- ½ tsp. baking soda (buy here)
- ½ tsp. Celtic sea salt (buy here)
- 8 large pastured eggs
- 2/3 cup melted coconut oil (buy here)
- 2/3 cup raw (ideally local) honey (buy here)
- ¼ cup reserved coconut milk (from frosting - see recipe) (buy here)
- 2 tbsp. vanilla extract (buy here)
- For the frosting, scoop the hardened coconut milk into bowl (reserving the remaining liquid for cupcakes). Using an electric mixer with a whisk attachment (like this one), begin mixing on high.
- Slowly add gelatin in constant stream, followed by honey. Continue mixing until soft peaks form - about 10 minutes. (Makes approximately 2 cups of frosting)
- For the cupcakes, preheat oven to 350°F.
- Combine all the dry ingredients and blend well.
- Add the wet ingredients to the dry ingredients and use a mixer (like this one) to blend well. Let the batter sit for a few minutes and mix once more.
- Fill silicone cupcake liners (like these) about 3/4 of the way with batter.
- Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Cool and then frost.
Based on the work of Dr. Weston Price, Sally Fallon, and Mary Enig, this book breaks it down in real terms how to make REAL homemade food that is perfect for the developing digestive system that the whole family will enjoy – because, let’s face it, you’re not a short order cook.
Or are you?
What you’ll learn
- How the ACTUAL BIRTH EXPERIENCE can affect a child’s cravings for life
- Why diet matters when it comes to the nutrient profile of breast milk – and how to make sure your baby gets the absolute best at your breast
- How to decode your cravings while nursing
- Why you should skip rice cereal and go for digestion enhancing stews
- What the latest research says on introducing peanuts, eggs and other “allergenic” foods
- Why experts believe purees can lead to overeating
- When children’s “picky” eating habits can actually indicate a serious problem – and how to correct it
- Tips for raising an adventurous eater.