Cod Liver Oil

Carrot Cupcakes: Recipe for The Body Ecology Diet

I made this recipe back when I was a therapeutic chef for The Body Ecology Diet (B.E.D) and gave a client a series of baking sessions on how to make b.e.d.-friendly baked goods for her kids. We had a lot of fun and I walked away with a dozen new recipes and my client became the best mom ever 🤗

There’s nothing like granting kids simple yummy treats that they haven’t been able to eat in a long time. No one, especially kids, should be deprived of a cookie, slice of bread, or a piece of cake. Life is hard enough. These carrot cupcakes are now a mainstay in my own baking repertoire and my kids ask for them weekly in their lunchbox. I like them because they aren’t too sweet, nor too plain. 

If you are on B.E.D., or another gut-healing diet, then you will want to culture the coconut milk to bring life in the form of enzymes and probiotics back into this otherwise lifeless product (add 1 1/2 Tablespoons of young coconut kefir per cup of coconut milk and leave in warm spot for 8-12 hrs.) This extra step will make this treat easier to digest and more suitable for all stages of the diet. If you don’t take this extra step then enjoy these cupcakes as a transitional treat or on special occasions like Easter when carrots are all the rave 🐰

Carrot Cupcakes 

Prep time: 30 min // Cook time: 30 min

Yield: 1 dozen

Ingredients

6 eggs

½ cup coconut oil or ghee, melted

¼ cup coconut milk, full fat (culture for Stage 1)

¼ cup Lakanto

½ cup coconut flour* 

1 Tbsp vanilla extract

¼ tsp baking soda (optional)

¼ tsp nutmeg and cloves

¼ tsp sea salt

1 Tbsp cinnamon

2 cup carrots, grated

Method

  1. Preheat oven to 350 degrees.
  2. Generously grease 12 muffin cups or line with muffin liners.
  3. Combine eggs, oil, coconut milk, sweetener, and vanilla in a large bowl or bowl of an electric mixer.
  4. Add in salt, spices and baking soda.
  5. Sprinkle coconut flour over the mixture and whisk into the batter.
  6. Mix well until smooth.
  7. Fold in shredded carrots.
  8. Generously grease muffin tins with some coconut oil.
  9. Divide batter evenly among prepared muffin cups.
  10. Sprinkle with lakanto or coconut sugar.
  11. Bake about 20 min, until browned on top and middle is set.
  12. Cool completely before removing.
  13. Eat as they are or slather with cultured butter or frost with flax icing.

*When it comes to coconut flour and B.E.D., I am on the fence. While I agree that coconut flour should not be a staple on stage 1 and avoided it myself when I was on the healing stage unless I cultured it first (cover wide coconut flakes with yck or milk kefir and let sit 8-12 hours in a warm spot; then strain, dehydrate, and grind into flour), I do question if this step is necessary. I now recommend using coconut flour on an occasional basis and watch for negative reactions. 

Sweet Little Treats Here

Recipe for Flourless Chocolate Torte

Recipe for Coconut Roll Out Cookies

May all bellies be happy!

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