**This recipe contains fruit. Please refer to your Wellness Consultant and/or Candida Program Calendar before making this recipe.
Ingredients:
½ cup coconut flour, sifted
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
½ cup pure maple syrup
½ cup grape seed oil
1 tablespoon vanilla extract
1 cup frozen blueberries (for cupcakes)
Directions:
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, maple syrup, grape seed oil and vanilla and blend well with a hand blender.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping ¼ cup at a time into paper lined cupcake pan.
Bake at 350° for 20-25 minutes.
Cool to room temperature or serve warm.
Makes about 9 cupcakes
This recipe was inspired in whole or in part by Elana’s Pantry
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