Updated: Sep 19, 2018
Here's another back to school healthy snack tested and approved by Julie Gervais, our holistic nutritionist
DRY INGREDIENTS: WET INGREDIENTS:
1 cup brown rice flour 2 tbles ground chia seeds
½ cup arrowroot powder or tapioca flour ¼ cup warm water
¼ cup raw cacao powder ¾ cup unswt. applesauce
1 teaspoon baking soda ½ cup melted coconut oil
¼ teaspoon sea salt 2 tsps raw apple cidervinegar
1 ½ cups grated raw zucchini
¾ cup coconut sugar
Preheat the oven to 350F. Grease a 12-cup muffin pan with coconut oil or line the wells with unbleached paper liners.
In a medium mixing bowl, whisk together the dry ingredients. In a separate mixing bowl, vigorously whisk together the ground chia seeds and warm water. Add the applesauce, sugar, coconut oil, and vinegar; beat together. Stir in the zucchini.
Pour the wet ingredients into the dry and stir together with a large wooden spoon until combined. Scoop the batter into the prepared muffin cups, filling them about halfway full.
Bake for 20 to 25 minutes.
Cool on a wire rack. Serve
Yield: 12 cupcakes
The following recipe was retrieved from The Elimination Diet: Discover the Foods That Are Making You Sick and Tired-and Feel Better Fast by Alissa Segersten and Tom Malterre
A New Recipe Every Week Tested and Approved by Our Nutritionist, Julie Gervais!