Pot Luck

What a feast!!!  It was so good to see those of you who were able to brave the weather and make it to the club tonight.  Already I've broken yoga meal rule #6.  With a tummy full of food, I ate my take-home spring roll and stuffed grape leaves.  At least I sat down to do it!  Everything was so delicious.  I look forward to trying to recreate some of your dishes.  As promised, here is the recipe for the vegan, gluten free no sugar carrot cupcakes.

Carrot Cupcakes

3 c Bob's gluten free all purpose flour
1 Tbs baking powder
1 Tbs baking soda
1 tsp xanthan gum
1.5 tsp salt
1 Tbs cinnamon
2 tsp ground ginger (I used fresh grated)
1/2 tsp nutmeg

Mix dry ingredients together.

2/3 c coconut oil
1 c agave nectar
1 c unsweetened rice milk (I used soy)
1 Tbs vanilla

Add to dry ingredients to form a thick batter.

1/2 c hot water

Add to make the batter smooth.

3 c shredded carrots.  

Fold in.

Preheat oven 325 degrees.  Line muffin tins.  Pour 1/3 c batter into each cup.  Bake on center rack for 25 minutes.
 
Vanilla Frosting

1.5 c unsweetened soy milk
3/4 c dry soy milk powder
1 Tbs coconut flour
1/4 c agave nectar
1 Tbs vanilla
1.5 c coconut oil
2 Tbs lemon juice

In a blender/food processor: Combine milk, powder, flour, agave and vanilla.  Blend for two minutes.  With machine running, slowly add oil and lemon juice, alternating between the two.

Bon apetit!  Lindsay