St. Patrick’s Day Green Cupcakes

(Gluten Free)

Cupcake Ingredients

  • 1 1/2 cup sprouted buckwheat flour (regular buckwheat is good too)
  • 1/2 cup almond flour
  • 3 eggs
  • 2 tbsp lemon juice (freshly squeezed)
  • 3/4 cup organic virgin olive oil
  • 3/4 cup real maple syrup
  • 5-8oz fresh spinach (must be fresh not frozen)
  • 2 tsp baking soda
  • 2 tsp real vanilla extract

Cupcake Directions

Step 1 – Using a good processor puree the spinach until it becomes a fine paste like substance

Step 2 – In a bowl beat the eggs and maple syrup until they become light and fluffy

Step 3 – Mix in lemon juice, vanilla and spinach puree

Step 4 – In a separate bowl sift flours and baking soda together

Step 5 – Pour wet mixture into flour mixture and mix well.

Step 6 – Place batter into a muffin tin and bake for 2-30 minutes at 350˚F.

Finish the cupcakes with Vanilla Coconut Cream Frosting.

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