My cravings for bread

I woke up this morning and NEEDED baked goods. It's a gorgeous, snowy day and what's better than that? A snowy day with a cup of hot cocoa, a muffin, and a blazing fire, that's what. And so I jumped on Pinterest to find a 21 day sugar detox approved bread recipe. I didn't care what kind of bread it was. Muffins, cookies, quick bread (like banana bread). Any of them would work. And I stumbled upon this recipe: Sugar Detox Carrot Cupcakes. So, I decided to try it! But unfortunately, I had few of the ingredients that are needed for this recipe. Don't worry though, I am my mother's child and so I modified practically everything about this recipe. And they came out great! These are paleo, gluten-free, vegetarian, low in carbs, delicious. I've yet to eat a gluten free muffin with a better texture. The only thing I don't like about them is they are not sweet at all. Once I'm off this sugar detox, I'll add honey to them (or on top of them, or both) to sweeten them up. Adding raisins and/or nuts would be good too! But seriously, try these! They are wonderful!

P.S. The secret I've learned to good gluten free baking is using a mixture of flours. The original recipe called for just coconut flour but I used almond, a gluten free flour mixture from trader joe's, and tapioca flour.

21DSD Carrot (Pumpkin) Cupcakes

Author: TGIPaleo.com with huge modifications by me 

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 12-15

Ingredients

• ½ c Almond Flour
• 3/4 c gluten free baking mix (I used Trader Joe's)
• 1/4 c tapioca flour 
• ½ t Salt
• ½ t Baking Soda
• ½ t Baking Powder
• 5 Eggs
• 1/3 c Unsweetened Applesauce
• 1/4 c raw honey (omit if on 21 DSD) 
• 1/2 c canned pumpkin 
• ½ c Coconut Cream (I got this at the asian store) 
• 1 t Vanilla
• 1 t Pumpkin Pie Spice (didn't have this either, subbed cinnamon, clove, and nutmeg) 
• 4 Medium Carrots, grated (I ended up with ~1½ cups)

Instructions

1. Combine all your dry ingredients.
2. Beat the eggs with the applesauce, pumpkin, coconut cream, and vanilla.
3. Add the dry ingredients to the wet and stir to combine.
4. Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
5. Spoon into your lined cupcake tins to about ¾ full.
6. Bake at 350 degrees for 25 minutes, until the cupcakes are lightly browned and pass the toothpick test.
7. Makes about 1 dozen cupcakes.