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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Black Currant Cupcakes

Gluten-Free, Dairy-Free, Serves 12

  • 3 cups black currants
  • 1/3 cup vegan butter room temp
  • 3/4 cup coconut sugar
  • 1 cup Coconut flour
  • 1/2 cup almond flour
  • 3 large eggs
  • 1 tsp Baking powder

Directions:

Preheat the oven to 350 degrees F. Pretreat a cupcake pan with your choice of non-stick option (I use parchment paper cups). Clean and dry the black currants. Into a large bowl cream together the butter and sugar until well combined. Add eggs in one at a time until well incorporated. Into another bowl combine the flours and baking powder. Mix well. Using a sifter slowly incorporate the dry ingredients into the wet. Once the batter is well combined pour it into the cupcake holders. Make sure to leave room for the currants. Top the batter with currants and bake for 30-40 minutes or until a toothpick comes out clean. Let cool in pan for 5-10 minutes prior to transferring onto a wire rack to cool completely. 

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