Recipe: Gluten-Free Blueberry Cupcakes

I did an allergy test on my daughter because she has eczema on her right palm that doesn't go away for many months. The test showed that she is sensitive to gluten and chicken and our naturopath advised that she stays chicken and gluten-free and see if her eczema will improve. So thus this gluten-free blueberry cupcakes. I learned that coconut flour is gluten-free and that is what I use for this recipe. It's also grain-free and dairy-free. The best part is you only need very minimal baking tools, which makes cleaning easy.

Ingredients

1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup of coconut oil
1/3 cup of honey
1 teaspoon vanilla extract
3 eggs, beaten
1 cup blueberries

Directions

1. Sift coconut flour and whisk all dry ingredients together.
2. Add in all the wet ingredients to the dry mix. Whisk well. If your coconut oil is solid, you need to melt it first. 
3. Add in blueberries.
4. Bake at 190 Celcius for 20 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean and dry.

I personally found the cupcakes too coconut-y. Along with the fact that I drink a spoonful of coconut oil a day, cook with coconut oil, and apply coconut oil on my daughter's hair every single day, I prefer to eat something non-coconut. But... my daughter likes the cupcakes. So that's what matters most! :)

Bon appétit!

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