This is quite possibly the most earthy and simple way to top carrot cupcakes, waffles, 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
- In a coffee grinder, grind the flax-seeds into a fine powder.
- Add the flax powder into a blender with spices, stevia, and squash.
- Blend with enough water to get a thick, but spreadable consistency.
- Spread evenly on cake or muffins.
- Allow to sit for about 10-20 minutes so it thickens up.
Recipe for Buckwheat Waffles
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May all bellies be happy!