Orange Blossoms for Tate

Tate gets the raw deal a lot of the time around our house and at parties. He can never eat treats anyone makes and usually takes it pretty well. However, he is getting older now and is starting to understand that he is missing something. I decided that this boy deserved a little something special and that I needed to make something that actually tasted sweet and delicious yet still stuck with his diet of no refined sugars, dairy or gluten. These little gems were absolutely delicious. Not just delicious for a gluten free kid that didn't know the difference; they were the kind of yummy that the other non-gluten free kids in the house wanted also. Tate was so happy. He grinned from ear to ear. I grinned from ear to ear also to make this little man so pleased. I made him some pretty rockin almond butter cookies as well. He deserves something good for all the rotten things he has to go through in this life!

Orange Blossoms

6 eggs

1/4 cup coconut oil

1/4 cup coconut milk or almond milk

7 T. honey

1 tsp vanilla

1 tsp. orange zest

1/2 cup coconut flour

1/2 tsp baking powder

1/2 tsp celtic salt

juice of half of an orange

Melt coconut oil and let cool a bit. 

whisk eggs, coconut/almond milk, honey, zest and vanilla. Add the coconut oil when not too warm and orange juice. Add coconut flour, baking powder and salt. Stir until lumps are gone. Pour the batter into mini muffin pans, either greased or lined.

Bake at 350 for 12-15 minutes or until lightly golden. Do not over bake.

Ice them with the following:

1/4 cup melted coconut oil

1/2 tsp orange zest

couple tsp. honey as desired

Whisk then put in the fridge to let cool enough to thicken. Whisk now and then. It doesn't take long. If you want it sweeter, add more honey. This is really an amazing icing! 

Frost warm cupcakes.