- 1/2 cup + 2 tbsp of Bob’s Red Mill, Gluten-free, All-purpose baking flour
- 1/2 cup sucanat
- 1 tsp stevia powder
- 1/4 cup roasted carob powder
- 1 tsp baking soda
- 1.5 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1/2 cup applesauce
- 1/4 cup butter
- 1 tbsp ground flax seed
Mix all of the dry ingredients (except the flax seed) together. On the stove top, melt the butter with the applesauce and once melted, add the flax seed to it. Add the liquid into the dry ingredients. Grease 12 muffin papers and fill 3/4 full with the mixture. Bake for 25-30 minutes at 325 degrees, or until a toothpick inserted into the center comes out clean.
Best served with this frosting:
http://www.elanaspantry.com/condiments/coconut-cream-frosting/
though I like to use 1/2 coconut oil/1/2 butter and 1/2 honey and 1/2 agave.
