Carrot Cupcakes: Recipe for The Body Ecology Diet

I made this recipe back as a therapeutic chef when I did a series of baking sessions with a client of mine who was on The Body Ecology Diet (B.E.D). She wanted to learn how to make B.E.D. friendly baked goods for her kids. We had lots of fun and the kids ate everything ?

When you’re on a healing diet, enjoying a sweet treat you can eat is a gratifying experience; especially true if you, or your child, have ever been denied sweet stuff for any length of time to heal a specific health condition (i.e. Candida, autism). No body, should be deprived of sweet stuff …. Life is not sweet enough!

These cupcakes are a way to gift yourself with a wholesome treat you can feel good about. This recipe is a weekly repertoire in my own baking routine and my boys often ask for one in their lunchbox. Not too sweet, not too plain, and wonderful for Easter, when carrots are the rave ?

A night without dreams, is like a cupcake without frosting.

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

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

**If you are on stage 1 of B.E.D. or another gut-healing diet, you might want to culture the coconut milk and flour. This extra step will make this recipe easier to digest by introducing enzymes and probiotics and making an otherwise dense, lifeless food one that’s more easily digested. To culture coconut milk, add 1 1/2 Tbsp yck/milk kefir per cup of coconut milk and leave in warm spot for 8-12 hrs. To culture coconut flour, cover coconut flakes with yck/milk kefir for 8-12 hrs. in warm spot; strain, dehydrate, and grind into flour. I culture large batches of coconut flour at once to have on hand.