What I love about this recipe… not only is it super simple, it’s vegan! No eggs or butter required.
What you’ll need…
- 1.5c (less 2tbsp) of unbleached, organic white flour
- 1/2c of sugar
- 1/4c of good cocoa powder
- 1tsp of baking soda
- 1/2tsp of sea salt
- 24 mini cupcake cups
- 1 two cup wide mouth mason jar
Sift all of your ingredients into a bowl. Place your mason jar in other bowl (trust me on this one!) and carefully pour the dry ingredients into the jar… now, see why the jar is in another bowl?? 🙂
Gently tap the jar on the counter a few times… it will pack all of the ingredients down and give you just a little extra room.
Place the mini cupcake cups (inside down) on top of the mixture and you are done! 🙂
On a pretty little card you’ll need to add some simple instructions.
What the lucky recipient will need to add to the dry mixture…
- 1tsp of vanilla
- 1tsp of vinegar
- 1/4c of coconut or grapeseed oil
- 1 cup of water
Bake in a moderate oven for 15-20 minutes and there will be cupcakes!
Any questions? Please feel free to email us at firstname.lastname@example.org.
Have a great weekend y’all!
I’m excited about these ones… even though they are NOT edible. 🙂
Choose your herbs of choice (I like to read a bit on what herbs do what and what health benefits they offer before I use them) and mix in about one teaspoon of herbs to about one cup of epsom salts.
Our three flavours…
Star Anise, Rosemary & Lavendar.
In a spice (or coffee bean) grinder we ground up the herbs (separately) until they were quite fine.
Anise smells just like licorice – YUM!
Even if we don’t use these in the bath, there is nothing wrong with leaving them in the bathroom so the bathroom smells like licorice!
Rosemary can be stimulating – maybe a morning bath!
And lavendar…who doesn’t like lavendar? 🙂
I love the idea of placing the salts into a mason jar and adding in a little beeswax or soy candle…
Makes for a lovely gift. 🙂
I’m so excited about this one! 🙂
Most definitely, this beautiful combo of goodness will make a weekly appearance on our table!
To me, yams and coconut oil go together like gluten free bread and earth balance (bread & butter)! 🙂
Wash your yams and cut them in half, lengthwise.
Using your fingers…your best utensil…take a little coconut oil (in the solid form) and massage over the yam halves.
Place into a baking dish and sprinkle a little bit of sea salt over the top.
Bake these in a moderate oven (350) for about twenty minutes. This should give them enough time to get soft and squishy.
Remove from the oven and let cool for a while (we even kept them in the fridge overnight!).
Cut up (into small pieces) a half of a head of cauliflower, one leek, a few brussel sprouts and two cloves of garlic. Throw all of these into a pan with a spoonful of coconut and sautee until tender.
Scoop out the inside of the yams (great snack!) and fill with the cauliflower mixture.
Top these beauties with a good pinch of Daiya cheese and bake in a moderate over for about fifteen minutes.
Oh YUM! 🙂
For those of you celebrating what you are thankful for this week – HAPPY Thanksgiving… I’m grateful for all of you! x