Little Green Stilettos

babycakes: Vegan, Gluten-Free and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

Ok...here in Australia it is the start of the new school year...this year has been a totally stressful start to the year...perhaps it is my third starting Kindy and adjusting to the idea that I will never have another child in pre-school... or just the sheer organizational requirements of getting three kids out the door, in uniform, with book bags, homework folders, sunblock, hair ribbons, etc. by 7:45...or, maybe it is just wishing I was back in Wyoming (where we spent most of January) skiing and looking at Elk...my bright spot?....babycakes cookbook - seriously. You do not know how many 'healthy' recipes I have tried for snacks only to have my kids look at me in horror (most of them did taste pretty awful)...then, my sister (thanks Mel) sent this to me from America...it is full of vegan, gluten-free and (mostly) sugar-free recipes from New York's very cool babycakes bakery (Natalie Portman LOVES it)...Anyway, Martha Stewart can eat her heart out...the recipes are divine...here is what my kids (and me) are snacking on this week:

Carrot Cupcakes from babycakes
3 cups gluten-free flour
1 Tablespoon Baking Powder
1 Tablespoon Baking Soda
1 Teaspoon Xanthan Gum
1 1/2 Teaspoons Salt
1 Tablespoon Cinnamon
2 Teaspoons Ground Ginger
1/2 Teaspoon Ground Nutmeg
2/3 Cup Coconut Oil
1 Cup Agave Nectar
1 Cup Rice Milk
1 Tablespoon Vanilla
1/2 cut Hot Water
3 Cups Shredded Carrots

Preheat oven to 325 degrees F. Line 2 12-cup muffin tins with paper liners.

Whisk together dry ingredients. Add all wet ingredients except for hot water and stir until a thick batter is formed. Add the hot water and continue stirring till smooth. Using a spatula, fold in carrots till evenly distributed.

Fill muffin cups almost to the top. Bake for 25 minutes (cupcakes will bounce back when pressed). Let sit for 20 minutes and then transfer to a wire rack. EAT. xxx