Moist, sweet cupcakes with a ginger pineapple twist!
Perfect for Fall or anytime time of year!

Ingredients:

1/4 c organic coconut flour
1/4 tsp Foods Alive Pink Himalayan or Celtic sea salt
1/4 tsp baking soda
1 tsp Frontier organic ground pumpkin spice (trust me-best pumpkin spice ever)
3 large eggs
1/4 c grass-fed organic butter, unsalted (or coconut oil if desired)
1/3 c raisins
2 tbsp Foods Alive coconut sugar (or raw honey/Stevia if desired)
1 scraped vanilla bean (or 1 tbsp vanilla extract)
1 c finely grated carrots
1/4 c Foods Alive chopped pecans (or walnuts)


Ginger Pineapple Cream Cheese Frosting
Ingredients:

8 oz organic cream cheese, softened
1 tsp orange extract
1/4 tsp pink or sea salt
1 tbsp crushed pineapple
1/8 tsp ground dried ginger 


Directions:

Preheat oven to 350 degrees.
Place all ingredients, except pecans, in a food processor and blend until smooth.
Grease a muffin pan or use cupcake liners.
Regular size muffins will fill about 8 and mini muffin pan will fill about 24.
Fill mixture about 3/4 full, then bake.

For mini cupcakes, bake for 10-14 minutes.
For regular cupcakes bake for 20-24 minutes.
Test with toothpick before removing to fully cool.

In a clean food processor, add quartered softened cream cheese, orange extract, salt,
ground ginger and well drained crushed pineapple.
Pulse and blend until frosting is whipped and creamy.
Place in pastry bag with tip of choice and chill until cooled cupcakes are ready to decorate.
Crush 1/4 cup of pecans (or walnuts) and sprinkle on top!


Buon Appetito!

Laura
xx

If you've never added toasted nuts to hummus instead of Tahini, then you are missing out! The creamy smooth addition of raw cashews, pine nuts or macadamias,  with the magnificent aromas from toasting, gives this dish an explosion of flavor, some of the healthy fats and a twist your guest will really be Thankful for!

Ingredients:

2-3 cloves of raw garlic peeled
1- 15 oz can organic garbanzo beans, rinsed and drained
1- 15 oz can organic artichoke hearts, rinsed and drained
3 tbsp fresh squeezed organic lemon juice
1/4 tsp lemon zest
1 tsp Foods Alive Pink Himalayan or Celtic sea salt, (fine not coarse)
3 tbsp organic extra virgin olive oil (more for blending and drizzle)
1/2 c of Foods Alive raw unsalted cashews or pine nuts
1 tsp paprika
1 tbsp hot sauce (optional) 
4 tbsp fresh basil leaves

Directions:

In a food processor, add rinsed and drained beans, artichoke hearts, garlic cloves, lemon juice, lemon zest, salt, paprika, hot sauce, basil and 3 tbsp of olive oil.
Pulse until blended.
Heat a dry frying pan on med-high heat until hot.
​Add 1/2 c raw cashews or pine nuts (unsalted).
Let toast for several minutes, tossing to get all sides browned.
Remove from heat and place in a bowl.

When cooled, take toasted nuts to spice grinder and grind to a flour.
Add the toasted flour to the processor mixture and pulse until well blended.
Slowly drizzle olive oil in while blending, to add a creamy, smooth texture.
(approx another 4 tbsp or so)
When desired consistency is achieved, pour hummus into a serving bowl.

Top with sprinkled paprika, fresh basil leaves, olive oil drizzle  (and extra crushed toasted nuts if desired).
Serve at room temperature or chill in refrigerator until later.
Serve with veggies, sweet potato chips, beet chips, Foods Alive lemon-chia flax crackers
or your favorite snack.
Mix with extra olive oil and lemon to make a excellent salad dressing!

Buon Appetito!!

Laura
xx