Egg-Free, Gluten-Free, and Dairy-Free Dessert!

As most of you know, I am gluten free. With all the joys of pregnancy also comes a dairy allergy. I am now gluten free and dairy free. I was craving something sweet so I found this amazing egg free, gluten free, and dairy free dessert.

CUPCAKE:

Ingredients:

• 3/4 cup coconut flour
• 1/2 cup oat flour
• 1/2 teaspoon of baking powder
• 2 T ground flaxseed
• 1/3 cup stevia
• 3/4 cup apple sauce
• 2 T coconut oil
• 2 T maple syrup (I used Whole Foods pecan syrup)
• 1 1/4 cup almond milk

Directions:

1. Combine all dry ingredients in a large bowl. Add wet ingredients and beat until combined. Fold in sprinkles (optional).
2. Bake in a muffin tin at 350F for 17-20 minutes (I baked mine for 17 first). 
3. allow to cool, poke a hole in the middle of each cupcake using a spoon. 

COOKIE DOUGH FILLING:

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup gluten-free all purpose flour
• 2 teaspoons ground flaxseed
• 3/4 cup almond milk
• 1/4 cup maple syrup (I used Whole Foods pecan syrup)
• 1/2 cup organic dark (dairy free) chocolate chips (I found mine at Whole Foods)

Directions:

1. Combine all dry ingredients. Add wet ingredients and stir until a thick dough forms (I used my kitchen aid mixer). 
2. Fold in chocolate chips.
3. Form into flat like balls
4. Set these in the hole you made in the cupcakes.
5. Bake again in the oven at 350F for 5 minutes. 
6. Allow cupcakes to cool! Frost using dairy free frosting!
7. ENJOY!

Each cupcake is 102 calories with 3.5g of fat, 11g of carbs, 6g of protein, and only 4g of sugar!!