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Paleo Lemon Cupcakes with Coconut Whipped Cream
Ingredients
  • 1 cup almond flour
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 3 tablespoons raw honey
  • Zest and juice of one medium lemon
  • 2 tablespoons applesauce
  • 1 tablespoon unsweetened vanilla almond milk
  • pinch of vanilla powder (or 1 teaspoon vanilla extract)
  • subheading: For the coconut whipped cream:
  • One 14oz. can full-fat coconut milk, refrigerated overnight
  • 1 to 2 tablespoons raw honey
  • pinch of vanilla powder (or ½ teaspoon vanilla extract)
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