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Chocolate Raspberry Gluten-Free Cupcakes

Chocolate Raspberry Gluten-Free Cupcakes

 

Chocolate Raspberry Gluten-Free Cupcake


Ingredients

·½ cup organic butter, soft at room temperature

·½ cup brown sugar

·2 organic eggs at room temperature

·1 ½ cup organic almond flour

·1 cup organic cocoa powder

·2 tbs baking powder

·1 cup organic almond milk

·1 ¼ cup fresh organic chopped raspberries

(if out of season, you can use frozen or canned)

Directions

·Preheat oven to 375˚F.

·Combine butter, sugar, and eggs in a bowl and mix until light and creamy.

·Add flour, cocoa powder, and baking powder, and mix.

·Add almond milk, and beat till mixture is smooth.

·Spoon into muffin pan lined with baking cups – about 2/3 full.

·Top with 3-4 raspberries each (or 1 tbs), pushing them into the batter.

·Bake about 20-30 minutes.

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MEET CHEN BEN ASHER

CERTIFIED NUTRITIONIST, CLINICIAN, AND SPEAKER

Chen is a Functional Nutrition expert consultant,  leading authority on weight management, women’s health and gluten sensitivity. She is a clinician, public speaker, educator and Amazon Best Seller author of “What If Gluten Free Is Not Enough – The Balanced Diet”. Chen uses Functional Nutrition to help you find answers to the root causes of your illness and address the biochemical imbalances that may trigger your health and weight. She uses cutting edge lab testing and design the nutritional program to your specific needs as an individual. Food, supplements, lifestyle changes will have integrated to bring balance If you are looking for personalized nutritional support, we highly recommended contacting Mor’s Nutrition & More Wellness Center in Cupertino, California today.
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