GFCF Strawberry Cupcakes

By: Esther Vasa

GFCF Strawberry Cupcakes

I have this habit of not measuring my ingredients when cooking. When I need to post a recipe, I try to measure the ingredients. Along the way, I slip into eyeballing my ingredients. Here are my nearly accurate measurements for strawberry cupcakes. This makes a great breakfast for you and/or your children. You can make them in advance and use for about a week. Save them in refrigerator preferably. Yields about 20-24 cupcakes.

Ingredients:

Gluten-Free Oatmeal - 5 cups

Almonds - 1 cup

Coconut Flakes - 1 cup

Himalayan Salt - 1 tsp

Baking Powder - 2 tbsp

Baking Soda - 1 tsp

Bananas - 3

Apples - 2

Strawberries - 15 (chopped up roughly)

EVOO or Melted Coconut Oil - 1/4th cup

Eggs - 2 or Egg Whites - 4 or Egg Substitute equivalent to two eggs

Honey - 3/4th cup or more (if you like it sweeter) or use any sweetener of your choice

Procedure:

1. Preheat the oven to 350F.
2. Line muffin tray with cupcake liners.
3. Using a power blender, blend four cups of oatmeal, almonds, coconut flakes, salt, baking powder and baking soda in a dry cup until smooth. Set aside in a mixing bowl.
4. Using a wet cup, blend, roughly chopped bananas, apples, oil, eggs/egg substitute and honey/sweetener.
5. Combine the dry and the wet mixtures. Fold in the chopped strawberries.
   (PS: Do a taste test and if you need it sweeter, add a tablespoon of honey at a time and mix. If the mixture is too wet, add a tablespoon of oatmeal at a time.)
6. Using an ice-cream scoop, scoop out the prepared mixture and drop into the cupcake liners.
7. Bake for 20-25 minutes. Check for "doneness" using a toothpick.