Yesterday was my birthday. And as I mentioned last year in my Birthday Cupcakes!!! post, I have high standards for the day.
Determined not to let my recent SIBO diagnosis put a damper on things, I did quite a bit of research and prep to make sure I had proper cake and frosting options.
I chose almond flour because it’s amazing, but made the recipe small because almond flour is expensive and people with SIBO and fructose malabsorption shouldn’t have too much (if they can have any at all).
Honey is said to be the only sugar option available for SIBO, but I’ve read that you can have dextrose if it’s pure, so I decided this was a good day to test it out. I certainly got a buzz from it, but no negative digestive repercussions! I’m still not going to make it a daily thing, or even weekly, just in case.
The almond flour I used was Bob’s Red Mill, and I wasn’t a fan. It’s quite chunky. (The taste is still great though!) I usually use Anthony’s Almond Flour, but I could only find a 5-lb bag right now, and that was just way too much!
Time: 30 minutes
Yield: 6 cupcakes (I made 3 large with my big-muffin pan)
- 1 egg
- 1/2 tablespoon of vanilla
- 3 tablespoons of coconut oil or butter
- 3 tablespoons of milk or water
- Pinch of salt
- 1/2 teaspoon of baking soda
- 1/4 cup of dextrose
- 3/4 cup of almond flour
Preheat the oven to 325˚.
Mix together the wet ingredients in a bowl and then add in the dry ingredients.
Pour into pan of choice.
Bake for 25-30 minutes, until a toothpick can be inserted and come out clean.
- 1/3 cup of coconut butter
- 1/3 cup of pureed fresh strawberries
- 1 tablespoon of dextrose
- 1-2 tablespoons of water
Mix all ingredients-except water-in a food processor until smooth. Add in water if for desired texture.
Elimination Diet safe: No.