MAKES APPROX. 12
Ingredients:
½ cup coconut flour
¼ teaspoon baking soda
1 tablespoon green tea (matcha) powder
4 large eggs
½ cup coconut oil, melted
½ cup nut milk
2 tablespoon palm sugar
1 teaspoon vanilla extract
1 cup pear, peeled & finely chopped
Directions:
1. Preheat the oven to 180°C. Prepare a cupcake tray by lining it with cupcake papers.
2. Sift together the flour, bicarbonate soda (baking soda), & green tea powder.
3. Whisk together the eggs, oil, milk, palm sugar & vanilla.
4. Using the electric mixer blend the wet mixture into the dry.
5. Fold in the pear.
6. Place mixture into prepared tray.
7. Bake for 25 to 30 minutes.
Special Ginger Frosting
Ingredients:
1 teaspoon ginger powder
¼ cup coconut milk
¼ cup agave syrup
½ tablespoon arrowroot
½ tablespoon water
¼ cup coconut oil, melted
Directions:
1. In a saucepan bring the coconut milk, agave syrup & ginger powder to the boil stirring constantly. Reduce the heat & allow it to simmer for 10 minutes, stirring frequently.
2. In a small bowl, mix together the arrowroot & water to form a smooth paste.
3. Bring the temperature of the saucepan back to medium-high & whisk in the arrowroot paste stirring constantly until the mixture thickens. Remove from the heat.
4. Transfer the mixture to a mixing bowl & using an electric mixer gradually blend in the melted coconut oil.
5. Place this mixture in the freezer for 30 to 35 minutes. Remove & using the electric mixer beat it until it is light & fluffy.