eli turned 7….i can’t believe it. it seems just yesterday i was holding him in my arms, well i still do only he’s a bit bigger and he gets a little embarrassed. heh. anyway, he requested mint ninja cupcakes this year for his celebration. it was an easy request to fill. i wasn’t sure how to make the mint flavor, i have mint extract but i also have a garden overflowing with mint.
i decided to flavor my sugar with mint from the garden. i made my regular cupcake recipe and replaced the sugar with mint flavored sugar. simple and delicious. we’ve been cutting down on our sugar intake lately but since this was a special occasion i made an exception and boy was i glad i did.
1 cup sugar of choice
a really large handful of chocolate mint, between 1/4 to 1/2 cup mint leaves, unpacked
place in food processor and pulse until mint is incorporated with sugar. don’t pulse too much……you’ll end up with mint flavored powdered sugar.
this is the second year i made eli a ninja cake for his birthday. ♥ he’s my little ninja ♥ i found this recipe in the early stages of our gluten free adventure here and, i’m thankful i did every time a birthday rolls around. i changed it up a bit this year. now all i have to do is figure out how to make the frosting sugar-free and we’re set.
i didn’t get a picture of it but one of our summer treats has been banana ice cream. i buy bananas at a discounted price because they are over-ripe, bring them home, slice them and put them in the freezer for later. it’s a quick easy snack. i’ve been doing a lot of searching over the summer to find gluten free, dairy free and mostly sugar free recipes that a six year old will eat. not everything i make is edible. heh! but i’ve learned a lot about food and nutrition and created some delicious recipes that maybe someday i’ll find the time to share.
1⁄2 cup brown rice flour
1⁄2 cup tapioca starch
1⁄4 cup coconut flour
1⁄4 tsp salt
1 1⁄2 tsp baking powder
1 tsp guar gum
1⁄2 cup sugar
1⁄2 cup grapeseed oil
1⁄2 cup coconut milk
1⁄2 tbs vanilla
prepare an 8inch cake pan with parchment paper and oil. (cut a piece of parchment for the bottom, better safe then sorry)
sift together first 6 ingredients in a small bowl, in a medium bowl whisk eggs and sugar for about a minute. add the grapeseed oil, coconut milk, and vanilla. whisk. add the dry ingredients to the wet and mix well.
bake 25-30 minutes or until toothpick comes out clean.
recipe makes 1 8in cake. cake above made with 3 8in cakes. i did not triple the batter because i don’t like splitting the batter between pans, it never comes out even.
banana ice cream
approx. 2 cups frozen banana slices
¼ – ½ tsp guar gum (opt)
blend the bananas in food processor until a smooth ice cream consistency then add guar gum if using and blen some more. eat or put back into freezer for later. that’s it. yum.
i put guar gum in it to keep it from freezing into a hard brick.