CLEAN EATING WITH A DIRTY MIND, Vanessa Barajas

This is one of my favorite cookbooks. It is a must have.

A healthier version of a homemade cupcakes or cake.

Use a topping of your choice, I chose blueberries and strawberries for Memorial Day Fun. I did not follow the recipe exact but I’ll add to the side what I used if different.

Almond Cake: Bake at 350 25-30 minutes (toothpick test)

2 cups blanched almond flour

¼ cup tapioca flour

2 TBLS coconut flour

¼ cup maple sugar (maple syrup)

2 TBLS coconut sugar

½ tsp baking soda

½ tsp salt

4 large egg whites room temp

½ tsp cream of tartar

½ cup palm shortening (ghee)

½ cup half and half (coconut milk cream)

½ cup sour cream

¼ cup honey

2 tsp vanilla extract

1 tsp almond extract

HOW TO:

• Combine flours, sugars, baking soda, and salt in bowl of a large food processor. Pulse 30x until combined.
• In separate bowl, combine egg whites and cream of tartar. Beat using hand mixer until eggs are foamy; set aside
• Add palm shortening, half and half, sour cream, honey, vanilla, and almond extract in the food processor, followed by the beaten egg whites. Process until combined. Scrape down sides as needed. Process until a smooth and creamy batter has formed.
• Pour the batter into the prepared cupcake pan or cake pan(s). Bake for 27-30 minutes. Toothpick test.
• Remove from oven let cool for 15 minutes. Remove and cool completely.

Buttercream Icing:

16 TBLS unsalted butter (ghee) – softened

¼ cup maple syrup

2 tbls coconut sugar

1 TBLS coconut milk

1/8 tsp salt

1 tsp vanilla extract

I used a hand mixture, added one ingredient at a time until it was the consistency I wanted. Make it to your liking. Play with it.

Pipe the icing onto your cake or cupcakes and ENJOY!