REAL FOOD CUPCAKES
Frequently Asked Questions...
IF YOU DON'T USE FLOUR, REFINED SUGAR, STARCHES or OIL HOW CAN THESE CUPCAKES TASTE GOOD?
The ingredients I use have their own wonderful tastes that blend so amazingly well together they make terrific flavors! Many of the ingredients are very mild-flavored which enhance the flavors we want to taste!
WHAT ARE THE MAIN INGREDIENTS USED IN THIS BOOK?
Blanched Almonds (Almond Flour), Shredded Unsweetened Coconut, Various Sweetener Options, Sweet Potatoes, Eggs, Coconut Flour and other Various Fruits and Veggies. ALL the Recipes are Gluten/Grain Free!
CAN I USE ALMOND FLOUR or ANOTHER NUT INSTEAD OF BLANCHED ALMONDS?
Yes, you can, however the taste, color and sometimes the texture of the final product will be different. Whole Almonds, with the skin is considered 'Almond Meal' and will also effect the outcome. Cashews work well, I'm just not a big fan of them and also prefer the Almonds nutritional profile.
WHAT SWEETENERS ARE USED?
When Erythritol and Stevia are blended together in the correct amounts, the taste becomes almost like that of sugar, but without the side effects! Occasional use in small amounts of Palm Sugar, Honey and Maple Syrup are an option.
WHAT IS ERYTHRITOL AND WHY DO YOU USE IT?
Erythritol is a Sugar Alcohol very similar to Xylitol, however, because Erythritol is fermented it doesn't cause the gastric distress that can accompany Xylitol. Both are very safe, zero-calorie, non-glycemic sweeteners made from Fruits and Vegetables (or the bark of the Birch tree in the case of Xylitol). These sweeteners are not metabolized and are excreted, unchanged in our urine, making them safe for diabetics.
CAN I SUBSTITUTE A DIFFERENT SWEETENER?
I use Erythritol as a 1 for 1 exchange for regular sugar, although many say it is only about 70% as sweet as sugar. You can substitute your favorite sweetener in these recipes and there is a chart to help you do that. There is also a description of various sweeteners used today and why I prefer Erythritol. By blending Erythritol and Stevia it gives a taste very close to Cane Sugar with no aftertaste, much different than brand names that combine them and leave what I consider a distinct, unappealing 'flavor'.
HOW MANY CARBS ARE IN YOUR RECIPES?
I don't count carbs, however the main ingredients of Almonds, Coconut and Eggs are all high in protein. The amount of Sweet Potato or Summer Squash used equates to 1-2 Tablespoon per Cupcake. Most of the Frostings use Palm Shortening, Heavy Cream/Coconut Cream or Cream Cheese. Some of them call for a Tablespoon of Arrowroot or Sweet Potato for enough to frost 12 Cupcakes. Remember the recipes also have a low-glycemic count.
WHY DO YOU USE HEAVY CREAM?
The troubling part of Dairy for human consumption is linked to the Casein Protein and not so much the Lactose Sugar. Casein, much like Gluten in Wheat is harmful and very difficult for us to metabolize. Cream and Butter contain very little Casein (Ghee/Clarified Butter contain no Casein) whereas Milk and Milk products like Yogurt have high amounts. However, you can easily substitute Heavy Coconut Cream if you prefer.ARE YOUR RECIPES OKAY FOR THE PALEO or KETOGENIC DIET?
Yes. By using Palm Sugar, Honey and Maple Syrup instead of Erythritol and Stevia. Cavemen may not have used the later two sweeteners, but I have chosen to combine different diet strategies in my life and not subscribe to one specific doctrine. My research has brought me to the conclusion that Erythritol and Stevia are both safe sweeteners and are good choices for me. I choose to blend them in my recipes rather than use a 'product' who has hidden ingredients and an usual taste/after-taste that I don't care for.
Depending upon whether a person is following a strict Paleo/Primal lifestyle will depend upon whether they consume Sweet Potatoes or New Potatoes. The New Potatoes are easily substituted for a Sweet Potato (highly nutritious and full of Fat-Burning Resistant Fiber). Both may be substituted for a Yellow or Green Summer Squash (Zucchini/Crookneck) and 1 or 2 T Coconut Flour.
WHAT IF I DON'T HAVE A FOOD PROCESSOR?
A Blender will also work, however the technique is slightly different (see below). Both of these machines are indispensible in my kitchen, so if you don't own one of them you need to save up to buy them! You may get lucky at a yard sale or second hand store to start out, but you'll want a nice, high-powered one from Cuisinart or Kitchen Aid soon. You can also use a high-powered blender (I have a VitaMix with a tamper), but it's a little more of a 'process'.
HOW DO I MAKE THESE IN MY BLENDER?
Basically, you will want to reverse the order in which you add the ingredients. So, add the Eggs, then the Rough Chopped Fruits and Veggies. Blend to a liquid, then add the Shredded Coconut and Almonds (or other Nuts) and Extracts. Blend again. You will still add the Coconut Flour, etc. last. This way you don't have to use your tamper or stop and scrape down the sides of the blender so much.
DO THE RECIPES CONTAIN ANY FLOUR OR STARCHES?
The Fresh Fruits and Veggies contain varying amounts of their own natural starches, fiber and sugars. I DON'T USE PROCESSED, EXTRACTED STARCHES SUCH AS TAPIOCA, ARROWROOT, CORN, POTATO, etc. AS THEY RAISE OUR BLOOD SUGAR AND GIVE US BELLY FAT!
ARE THERE DAIRY FREE RECIPES?
Most of the recipes are Dairy Free. Some of the Frostings use Heavy Cream, which can be substituted for Nut/Coconut Milk in most of them.
IS IT TRUE THESE RECIPES DON'[T USE OILS?
The Real Foods that are used bring with them their own delicious Oils, so adding extra is just not necessary. This eliminates unnecessary heating and consumption of extracted Oils which causes profound damage and aging to our cells. i prefer to use oils at room temperature whenever possible.
CAN I SUBSTITUTE EGGS FOR A CHIA EGG?
All the recipes call for 3-4 eggs. I have not tested these recipes using Chia or Flax' Eggs' yet.
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