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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!

Lemon Poppy Seed Cupcakes

Gluten-Free Vegan Serves 18

Ingredients:

  • 3/4 Vegan Butter
  • 1 1/2 Cup Coconut Sugar
  • 3/4 Cup Vanilla Cashew Yogurt
  • 1 tsp Pure Vanilla
  • 2 Cups Coconut Flour
  • 1/3 Cup Cornstarch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 3/4 Cup Plain Unsweetened Coconut Yogurt
  • 3 Tbsp Lemon Zest
  • 1/4 Cup Lemon Juice
  • 3 Tbsp Poppy Seeds
  • Vegan Cream Cheese Frosting of Choice
  • Candied Lemon Slices

Directions:

Heat the oven to 350. Pre-treat cupcake pan with non-stick option of choice (I just used cupcake liners). In a large bowl, beat butter and sugar together. Add in cashew yogurt and vanilla. In a separate bowl combine flour, cornstarch, baking soda and powder, and salt. Mix 1/2 coconut yogurt into wet mixture and slowly add 1/2 dry ingredients into wet until combined. Once combined repeat with remaining. Fold in zest, juice, and poppy seeds. Pour batter into cups and bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 5 minutes in pan and transfer to a wire rack to cool completely. Once cooled top with frosting and optional lemon slices.

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