These candida diet coconut cupcakes are gluten-free, dairy-free, lactose-free and sugar-free and guess what, they are delicious! This Candida diet recipe would be perfect for a birthday treat for a child or an adult, just add candles. :o)
Still looking for a way to stay on the Candida diet without going crazy? I know it all too well!
I was a sugar-addict and remember the first few days of the diet were torture for me. I made it through but I had to figure out how I could maintain the healthy diet while also having a few healthy treats here and there.
After finding quite a few anti-candida diet dessert recipes, I started experimenting with the ingredients I knew were safe for me on the diet. I substitute the sweeteners in recipes with Stevia andErythritol. Some recipes work and some don’t so beware if you try a recipe that calls for honey or a liquid sweetener as it can flop.
These coconut cupcakes are the perfect little treat to quiet the call for a little bit of sweet. Let me know if you try them and how you liked them!
Grind the shredded coconut into a fine, powdery meal with a food processor or a Magic Bullet blender.
Pack the almond flour into measuring cup with your hands (like you would w/brown sugar) and sweep it level.
Mix the finely ground coconut, almond flour, coconut flour, xylitol or erythritol, sea salt and baking powder in a bowl.
In a separate bowl melt the coconut oil (if needed), and beat in eggs, vanilla flavor, and coconut milk.
Add dry ingredients into wet ingredients, and beat together for a couple of minutes.
Line a mini muffin pan with mini muffin papers and spray w/extra virgin olive oil spray OR grease mini muffin wells very well w/coconut oil.
Pour batter almost to the top of the mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles.
Bake for about 23 minutes until springy and firm to the touch. You might have to bake these longer or shorter depending on your oven and where you live. (high altitudes usually require longer cooking times)
Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack.
For the Glaze:
Whisk together coconut milk, and sift in coconut flour.
Whisk in coconut flour until there are no lumps, then add a pinch of sea salt, and sweeteners.
Taste and adjust sweetness level if necessary
Dip cakes into the glaze and sprinkle with unsweetened coconut
Serve at room temperature and Enjoy!
The cupcakes themselves are pretty sweet so I like them without the glaze. If you wanted to omit the glaze they are still delicious.