Sugar Free Peanut Butter/ Almond Butter Frosting

I have made this with both Peanut and Almond butter and it works great with buckwheat flour recipes or for muffins!

what you'll need:
*1 cup peanut or almond butter
*1/2 cup pure maple syrup
*1/2 cup flour (the best I've found is either tapioca flour or Arrowhead All-purpose gluten free flour)

blend together all ingredients until smooth and creamy. If it is a bit thick, try adding a splash of rice or almond milk.

Black Bean and Pumpkin Chili (Vegan!)

1 large onion chopped
1/2 cup chopped celery
1 sweet yellow pepper chopped
1 can diced green chilies
3 garlic cloves, minced.
3 tblsp olive oil
3 cups chicken broth or vegetable broth
3 cans black beans drained
1 large can pumpkin - 30 oz size
2 cans diced tomatoes
3 tsp chili powder
2 cans pinto beans
2 cans white beans (you can use kidney beans if you want)
2 tsp oregano
1 tsp salt

you really can add more stuff if you want
sautee onion, garlic, pepper and celery til tender
mix everything together and put in crock pot for 4-5 hours.

Chocolate Zucchini Bread

2 cups gluten free flour (Arrowhead is a good all-purpose gluten free flour or a combo of spelt and rice flour works well too)
1/2 cup cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
3 eggs
1/2 cup sugar
1 cup applesauce
2 tsp vanilla
2 1/2 cups packed grated zucchini
1/2 cup mini chocolate chips

preheat oven 350
spray 2 loaf pans with non stick spray
in large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt

in medium bowl - whisk together sugar, egg, applesauce and vanilla and stir in zucchini. add wet ingredients to dry
stir til moistened and fold in chocolate chips

bake for 50-55 minutes.

Sugar free frosting

1 package sugar-free instant pudding mix
1 3/4 cups milk (rice or almond)
1 (8oz) package cream cheese
1 (8oz) container lite frozen whipped topping
1 tsp. of any flavor you would like (peppermint, vanilla, etc.)

in medium bowl, combine pudding mix and milk. mix well and let stand until thickened.
in a large bowl, beat cream cheese until smooth. add pudding and mix well. fold in whipped topping.

Choclate Peppermint Cupcakes (sugar-free)

1 3/4 cups Arrowhead All-Purpose Flour mix
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup agave
1 cup applesauce
2 eggs
1/2 cup almond or rice milk
1 cup strong black coffee (still warm)
1/4 cup grapeseed oil
1tsp peppermint extract
1/4 cup chocolate chips (or carob)

in a medium bowl, combine flour, cocoa, baking soda, baking powder, and salt thoroughly.
in a large bowl, whisk together applesauce and eggs. add agave, mix well.add milk, coffee, oil, and peppermint. slowly add dry ingredients to wet ingredients and beat together for 2 minutes. fold in chocolate chips

bake at 350 for about 15 minutes or until a toothpick inserted in the center comes out clean.
makes 24

Chocolate Peppermint Cupcakes

For the cupcakes:
*2 cups sugar
*1 cup tapioca flour
*1/4 cup rice flour
*1/2 cup spelt flour
*3/4 cup unsweetened cocoa powder
*2 tsp baking soda
*1 tsp. baking powder
*1 tsp. salt
*2 eggs
*1 cup almond or rice milk
*1 cup strong black coffee (still warm)
*1/2 grapeseed oil
*1 tsp peppermint extract
*1/4 cup chocolate chips

start you ovens...350!

Line muffin pan with 24 baking cup liners
in a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. add eggs, milk, coffee, oil and peppermint; beat on medium speed for about 2 minutes. fold in chocolate chips. this is a thin batter. transfer to cupcake tins.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
wait for them to cool before frosting.

Peppermint Buttercream Frosting
*3 cups confectioners' sugar
*1 cup butter, room temp
*1 tsp. peppermint extract
*1 to 2 tablespoons almond or rice milk

beat butter until smooth. gradually add in sugar and milk. beat until combined and smooth. finally add the peppermint and beat one more minute

frost and enjoy!

Vanilla Almond Cupcake w/ Carob Cream center & Vanilla Icing

what you'll need:
1/3 cup almond flour/ meal
2/3 cup tapioca flour
1/3 brown rice flour
1 tsp baking soda

2 flax eggs
Approx. 1/3 cup raw agave nectar
1 tsp. vanilla extract
3 tbsp. almond butter
almond milk

start your ovens...350!
in a medium bowl combine all flours and baking soda.
in a small bowl prepare your flax eggs. then add the agave, vanilla and almond butter. combine all ingredients thoroughly, then add this mixture to your flour bowl. mix together well. add almond milk to mixture until consistency is thick but smooth.
bake for about 20 minutes.
makes one dozen cupcakes.

for the carob center you will need:
1/2 tbsp olive oil
1 tbsp agave
1/4 cup carob chips
2 tbsp flax meal
powdered sugar

melt the carob chips in a small bowl. add olive oil and agave. combine these ingredients.
next add the flax meal and begin adding powdered sugar slowly. continue mixing and adding sugar until thick consistency is reached. it should be almost a frosting consistency but not as stiff.
using a frosting dispenser and once cupcakes have cooled, insert this mixture into the center of each cupcake.

for the icing you will need:
1 tbsp olive oil
3 tbsp almond milk
1 tsp vanilla
1 tbsp agave
powdered sugar

combine olive oil, milk, vanilla and agave in a medium bowl. add powdered sugar slowly and continue mixing (I used a whisk) until icing consistency is reached. Once cupcakes have completely cooled, apply icing.

hope you enjoy!
you are loved.