Almond Walnut Gluten-Free Cupcakes You Won’t Die For

Don’t you find the expression “worth dying for” ill-suited when it comes to truly healthy and great tasting treats? This is not principally a food column, but when something is this good it’s simply not fair not to share. These cupcakes are reminiscent of childhood and will bring back the memory of that moist carrot cake with the creamy sweet and slightly sour frosting, remember?

I was visiting family in Mendocino, California last week at Little River Inn (unabashed plug for the most beautiful and best-tasting resort on the northern California coast – this family Inn will celebrate its 75^th anniversary next year!) when Melissa & Hilarie, the Group Sales and Wedding specialists (these women know a thing or two about cake), passed me the best cupcake in memory. When I learned these desserts were also gluten free, I had to share the recipe with you. . . .  courtesy of Hilarie at Little River Inn. 

If you found Crila^® it may be because you need to find natural support for prostate health. Relax, you’ve found it – now have a cupcake. You may also be among the many who are searching for gluten-free alternatives to support a heathier lifestyle but you don’t want to give up the pleasure of desserts. Relax, you’ve found that too – now have a cupcake. Women with gluten sensitivity can also experience intensified menopause symptoms when they consume gluten. Sometimes I wonder what doesn’t exacerbate menopause symptoms? Relax, beat the heat this summer, try Crila^® for Menopause – and, oh yes, have a cupcake.

So congratulate yourself for finding Crila^®, enjoy delicious Almond Cupcakes, get a good night’s sleep, and make tomorrow count.

Recipe below….

Almond Carrot Apple Cupcakes

• 3 cups ground almond meal (Trader Joe’s)
• 1 teaspon celtic sea salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon (or mix or cinnamon, nutmeg & ginger)
• 6 eggs
• 5 tablespoons grapeseed oil
• 1/2 cup agave nectar
• 1 1/2 cups carrots, grated
• 1 1/2 cups apple, grated & squeezed dry
• 1 cup chopped walnuts

1. In a large bowl, combine almond meal, salt, baking soda and spices
2. In a separate bowl, mix together eggs, oil and agave
3. Stir carrots, apples, and walnuts into wet ingredients
4. Stir wet ingredients into dry
5. Ladle into a silicon 12 cup muffin pan, batter will rise only slightly
6. Bake at 325° for 35-40 minutes
7. Cool to room temperature and spead with Creamy “Cream Cheese” Frosting

Creamy “Cream Cheese” Frosting

• 31/2 cups confectioners’ sugar
• 1/2 cup Earth Balance Soy buttery spread 
• 1/2 cup Toffuti “cream cheese”
• 1 teaspoon vanilla extract

Beat the butter and “cream cheese” together until fluffy. Add the sugar and beat 3 minutes, add vanilla and beat again. The frosting can be thinned with soy, almond or coconut milk for a spreadable frosting or glaze.

Tuck in and enjoy!