1 -1/2 cup organic sugar
1/2 cup melted butter
2 eggs
1 1/2 tsp. vanilla
1 tsp. almond extract
2-3 drops CPTG orange essential oil
1/2 cup almond milk (original, not sweetened)
1/4 tsp. sea salt
1-1/2 cup gluten free flour blend
6 tbsp. ground flaxseed
Mix all wet ingredients together then combine the dry and mix all together. Preheat oven to 350. Pour mix into 12 cupcake cups 3/4 of the way full then bake for 30-35 minutes. While they’re baking make the confetti top.
Almond orange glaze
1/4 cup organic powdered sugar
1-2 tbsp. almond milk
2-3 drops CPTG wild orange essential oil
Whisk together (adjust almond milk and sugar until its a thick creamy consistency)
Almond chocolate Confetti
1/4 cup almonds, slivered or chopped
1/4 tsp (just a drizzle) agave nectar
1/4 cup semi-sweet or dark chocolate chips
In a small pan place chopped almonds and agave nectar and toast for a minute.
When cupcakes are done remove from cupcake pan to cool for a few minutes. Drizzle a little glaze on tops of cupcakes so the almonds and chocolate chips have something to stick to. Top with your confetti concoction, then drizzle a little more glaze over top the almonds and chocolate chips. (If you eat them while they’re still warm the chocolate chips are soft and slightly melted) So, so yummy!
*Flaxseed is not only the highest plant derived source of omega 3 fatty acids and a great source of fiber, but can be substituted in place of butter, margarine, oil, and eggs.
* Almonds are “very low in Cholesterol and Sodium. It is also a good source of Riboflavin, Magnesium and Manganese, and a very good source of Vitamin E (Alpha Tocopherol).” It is also a mild anti-inflammatory
Read More http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2#ixzz1NJIXI05h
Read more: http://www.lifemojo.com/lifestyle/tips-for-women-to-fight-hormonal-imbalance-6563154#ixzz1NJKo87iG
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