I think these might work as brownies too. They're from the cookbook Wow! This is Allergy Free. I really liked the texture - very cakelike, a bit crumbly. They aren't too sweet - I might add some more stevia or a little veggie glycerine next time (although I'm not fond of the taste of V.G.). These would also be good with some kind of icing.

TLC recommends yacon syrup. It's sold in the online store!

Beat:
1/2 cut olive oil
1/2 cup carob powder
2 eggs or 1 tsp guar gum + 1/4 cup water (I used the guar gum and water because I'm avoiding eggs)
1 cup apple juice or water (I used water)
1 tsp vanilla

Add:
2 1/2 cups kamut flour (I think amaranth might also work)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp stevia (I used green stevia from NOW)
1/2 cup chopped nuts (I didn't add any nuts)

Fill cake cups 2/3 full.
Bake at 350 F for 30-35 minutes.

Notes: The batter was very thick, so I ended up adding another 1/8 cup water. The cookbook author recommends using foil liners or greasing the muffin tin and not using liners because whole grain sugar free muffins and cupcakes tend to stick to the bottom of paper muffin cups.

I hope these freeze well, because I want to have some for Easter so I don't feel deprived about not having chocolate. Do far, these cupcakes are the best tasting things I've baked since I've been on this diet and they were pretty easy to make.

Colleen

This message has been edited. Last edited by: Tarilee,

I forgot to add that this recipe is supposed to yield 18 cupcakes. I got 15.

Colleen

has anyone used coconut oil instead of olive...I just thought it might give it better flavor...