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Flax Frosting: Recipe for The Body Ecology Diet

This is quite possibly the most earthy and simple way to top carrot cupcakeswaffles, and even fill a layered cake. When you’re on a diet like B.E.D, recipes like this start to make sense and even taste good! 

Kids, and adults, who haven’t grown up on sugar will appreciate this frosting’s subtle sweetness.

I use lakanto here because it’s a sweetener that doesn’t feed harmful yeast or bacteria in the body. Making it a great sugar substitute for anyone with yeast or bacterial issues. Diabetics too, because lakanto doesn’t influence blood sugar or insulin release.

As with many of my recipes, I created this while I was on stage 1 of The Body Ecology Diet (B.E.D.) to heal my yeast overgrowth. I wanted some sort of topping for muffins I was making, so I made this one…

Flax Frosting: B.E.D. Recipe (stage 1)

Prep time: 10 min

Yield: Ices 9 x 12-inch cake / 12 muffins

Gluten, dairy, sugar, and nut free.


¼ cup flaxseeds

¼ tsp cardamom powder

¼ tsp coriander powder

¼ tsp cinnamon

¼ tsp green-leaf stevia powder

1 cup winter squash (bake, peel, and cube)

1 cup warm water


  1. In a coffee grinder, grind the flax-seeds into a fine powder.
  2. Add the flax powder into a blender with spices, stevia, and squash.
  3. Blend with enough water to get a thick, but spreadable consistency.
  4. Spread evenly on cake or muffins.
  5. Allow to sit for about 10-20 minutes so it thickens up.

Recipe for Buckwheat Waffles

Lunchbox List for The Body Ecology Diet

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May all bellies be happy!

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