Developing Grain Free Cupcake recipes is all part of my furlough fun 🥳

Truthfully, I have been enjoying the multitude of ways to stay mentally sharp through the Covid crisis. Continuous learning is essential!

Aside from testing healthy, good-for-you recipes, I’ve also been taking advantage of all of the free offerings. I’ve been brushing up on my German skills with Duolingo 🇩🇪 Finally learning to play that ukulele I bought back in the Fall thanks to Fender online 🎶 and auditing a few college courses in marketing and data analytics. Did you know there are over 450 free classes you can take from some of the top universities? These classes range from personal growth and spirituality to coding, anatomy, global business and more!

I won’t lie, being furloughed sucks, but I don’t believe that time spent quarantined should be time wasted. Take mental breaks when you need to, but don’t forgot to keep your mind, your body and your spirit strong! Remember, “in all these things we are more than conquerors through Him who loved us.” Romans 8:37

Now tell me, how are you keeping sharp and finding ways to empower yourself?

amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “welldess-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “My Amazon Picks”;
amzn_assoc_linkid = “4fc71585982d1c487a0aef35804c0935”;
amzn_assoc_asins = “B004HZFASG,B01N4VHTH0,B0000VLU1W,B07JB33K3C”;

Gluten Free Pistachio Cupcakes with Raspberry Cream

Ingredients

• 1 very ripe plantain

• 2 Tablespoons coconut butter (any nut butter will do)

• 1/2c pistachio flour/meal (I shelled some pistachios and threw them in a food processor)

• 1t baking soda

• 1t vanilla extract

• pinch of pink Himalayan salt

• 1 Tablespoon vanilla extract

amzn_assoc_placement = “adunit0”;
amzn_assoc_search_bar = “true”;
amzn_assoc_tracking_id = “welldess-20”;
amzn_assoc_ad_mode = “manual”;
amzn_assoc_ad_type = “smart”;
amzn_assoc_marketplace = “amazon”;
amzn_assoc_region = “US”;
amzn_assoc_title = “My Amazon Picks”;
amzn_assoc_linkid = “4fc71585982d1c487a0aef35804c0935”;
amzn_assoc_asins = “031624418X,B07V49W7DP,B07CX95VRT,B00GRY33AC”;

Directions

Preheat the oven to 350°F and lightly grease a mini muffin pan. In a blender, puree plantain, coconut butter and vanilla extract.

In a separate bowl sift together your dry ingredients. Pour the contents of your blender into the dry ingredients and combine.

Scoop the batter into your mini muffin pan. Bake for approximately 10 minutes or until nearly done (they’ll firm up just a bit more after they’re pulled from the oven).

When finished, allow them to cool before frosting!

Raspberry Frosting

• 1/2c cashews

• 1/3 cup raspberries

• 1/2 cup coconut milk; plus more depending on your preferred frosting consistency

• splash of lemon juice

• stevia to taste

Directions

Blend the ingredients in a food processor or high powered blender until smooth. Add sweetener of choice for your taste and add more coconut milk or cashews depending upon the thickness of your frosting.