Gluten-free No Sugar Sticky Date Cupcakes

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This sticky date cupcake is just perfect to satisfy a sweet tooth without actually having any process sugar. I used a little maple syrup to add to the dates natural sweetness. I preferred mixing this in the blender because it’s so quick and easy to pour.  It is also gluten-free!

 

1 1/4 cups water
1 cup dates, pitted
3 ripe bananas, peeled and roughly chopped
2/3 cups coconut or almond flour
1 tablespoon vanilla extract
4 eggs
1 teaspoon maple syrup
1⁄2 teaspoon baking powder

Preheat oven to 270°F (185 C).
**Grease muffin tins and set aside.
Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
Place the flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined.
Add the dates to the banana mixture and combine. Evenly distribute into the ramekins or muffin tin. Cook in the oven for about 20-22 minutes.

** You can use paper cupcake cups but be aware due to the ‘stickiness’ part of this cake, the paper will stick to it.

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Melon Mozzarella Prosciutto Skewers

Melon Mozzarella Prosciutto Skewers Recipe

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Ingredients

1 large ripe cantaloupe
1/4 pound thinly sliced prosciutto de Parma
8 ounces cherry-size mozzarella cheese balls
1 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon salt

Cut the melon in half and remove the seeds. Using a melon baller, scoop out small balls of melon flesh. Then cut each ball in half. Cut each mozzarella ball in half as well. Cut the prosciutto lengthwise into ½-inch strips.

To assemble, place one mozzarella half and one cantaloupe half together and wrap the prosciutto around them. Skewer with a toothpick.
To make the pesto, process the basil, olive oil and salt together until well blended.
Top each melon-mozzarella ball with a drizzle of pesto and serve.
Total time: 25 minutes  Yields 50

Nutrition (2 skewers per serving):

78 cal
7 g fat (2.4 g sat)
2 g carbs
120 mg sodium
0 g fiber
3 g protein

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