Salted Caramel Chocolate Cupcakes (GF,DF,LC,Paleo friendly)

This is so yummy!

I have been meaning to post this,but I didn't have the time.So yummy though!

Adding just a sprinkle of salt to anything seems to make it better!

Anyway here it is!

I wish I could have got better photos,but it was hot and the icing or coconut cream was melting.It still tasted good though!

 

These kinda had a coffee flavor,but I think it's because I used Cacao.

Chocolate Cupcakes:
1/2 c. coconut flour
1/3 c. unsweetened cocoa powder

Sweetener to taste
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 c. unsweetened almond milk

1/2 c. coconut oil or butter
5 eggs

1/2 tsp vanilla

1/2 tsp caramel extract

(Slight malfunction up above)

Preheat your oven to 350 degrees F. Combine all the dry ingredients and blend well. Add the dry and wet ingredients and blend until smooth. Grease and fill a cupcake tin 2/3rds full. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool the cupcakes or refrigerate them before frosting.

Topping:

Coconut Cream from one can of refrigerated can of full fat coconut milk or use enough for the cupcakes heavy whipping cream.(You can eat what's left!)

1/2 tsp caramel extract

Caramel sauce (I used one I had on hand)

Whip coconut cream till it has a whipped cream consistency.Add extract then refrigerate for about 30 minutes.Get cupcakes and frost how you would like.Melt the caramel sauce of choice and drizzle over tops.(How much you like!)Salt with how much you like.I used a rock salt grinder.

If you want to know about some of the ingredients then please go to the resources page above.^_^

Eat up!

Blueberry Ice Cream Sandwiches (Gluten Free,Low Carb,Paleo,and GrainFree)

What goes great with summer?

ICE CREAM!!!

It seems as if everyone is in an ice cream craze.I can see why...it's hot.Lets just say I don't like the sun beating down on me.I still get in the mood for ice cream even though usually stay inside.I recently got an ice cream maker and I can't even figure it out!Everytime it just turns to slush!Maybe it's because it is coconut milk...I'm not sure.

I decided to make these and use whipped coconut cream instead of ice cream.I had some blueberries so I was like "How about blueberry ice cream sandwiches?".They turned out really good!It may be just because I wanted ice cream,but let's get to the yum!

I like blueberries...

Ingredients:

3 Large Eggs

1/4 cup of heavy cream or coconut cream

1/3 cup stevia or sweetener to taste

5 tablespoons of coconut flour

1/2 cup of fresh or frozen blueberries

Dash of vannila extract

About 1/8 cup - 1/4 cup of milk of choice (If your dough is too dry,I added some)

1 can of Coconut Cream

Or

1 can of coconut milk refrigerated overnight

Instructions:

Preheat oven to 300 degrees.Line a cookie sheet with parchment paper.In a large bowl,whisk together eggs,sweetener,vanilla,and cream until well mixed.Sift the coconut flour into the egg mixture and mix until smooth.(Optional,this just makes it easier to mix)Wait for a few minutes until thick.Add the blueberries and milk.Drop 1 tablespoon sized cookies onto cookie sheet.(You can make them bigger if you would like!)Flatten into cookies.Bake until golden with golden brown edges or until you think they are ready.It took mine about 20 minutes.Let cool enough to handle then transfer to fridge to get firm and cool.Follow instructions for filling below.

Sandwich 1 tablespoon of filling between 2 cookies.Put in freezer overnight or until you think they are ready to eat.

Coconut Cream Filling:

Take out coconut cream from can of coconut milk.(You may need more depending on how much you get)I used just canned coconut cream and I used the whole can because I use what is left over for another time.Use hand mixer or mixer and beat until fluffy and stiff peaks start to form.I stick mine in the fridge to firm up so it's easy to put on the cookies.

Gluten Free Low Carb Flour Mix

So far I am testing my own gluten free flour mix.It also happens to be low carb friendly.I have only tried it in one recipe as of now.I was surprised it actually worked!(I will post the recipe soon!) It is fit to my needs with my allergies.If it works well in lots of recipes then I will be able to consider it all-purpose.I hope it works well in more recipes to come,but here is what is in it and about it.

If you would like to know what these go to the resources section here.

Almond Flour

The almond flour is the main ingredient in this mix.I use the almond flour because it is great for you and it's moist and if you treat it right it makes some great baked goods.

Coconut Flour

The coconut flour tones the almond flour down.It adds some fluff,but keeps the almond flour from being to moist to the point it just crumbles.The almond flour is coconut flour's best friend.The almond flour keeps it from being to dry and the coconut flour keeps the almond flour from being to moist.Perfect!

Ground Flax Meal

You can use golden or brown flax.I use brown.Just make sure you grind up enough whole ones yourself or buy it already ground.This adds some fiber to this flour mix,so this may help you if you have problems.(Haha!It did I my mom!)

Mung Bean Starch

This one is the most odd ingredient.They use mung bean starch in Korean cooking.They use it to make a kinda gel like pasta stuff.It's jello basically.You just can't use too much.My mom tried to make a gravy with it and well jelly gravy...I thought if I would use a little it would hold the goods together.

Xanthan Gum

If you bake gluten free you probably have heard of this one.It is a binder.I love it! It makes
everything come together,even sauces.Xanthan gum helps to keep the goods from being to crumbly.

Now to the mix!

Gluten Free Low Carb Paleo Flour Mix

It would be best to use a kitchen scale in this so it is precise!

Tools:

Digital Kitchen Scale
Bowl to mix or mix in container

Container to store flour in

Ingredients:

140 grams Almond Flour

70 grams Coconut Flour

70 grams Ground Flax Golden or Brown

10 grams Mung Bean Starch

10 grams Xanthan Gum

Directions:

Measure out one ingredient at a time on scale and add to bowl or container to mix.Mix thoroughly
then store in container.I store mine in the freezer and this makes somewhere around 2 cups.

For the recipe I put in 9 servings,so this is what it gave me.Here is the nutrition facts for 33 grams worth: