Yesterday in my Fun with Fudge post, I admitted that ‘Macronutrient Cupcakes’ is not the sexiest name of all time.
However, if you’re geeky about nutrition (& I’d say that if you’re into the Autoimmune Protocol, you’re already officially sitting at the nerd table in the cafeteria of life) it’s pretty thrilling to find all your macronutrients in one easy-to-assimilate cupcake.
Where do the macronutrients come from?
- Protein from grass-fed gelatin;
- Fat from avocado & coconut oil;
- Carbohydrate from berries & coconut butter.
Add a Victorious Offal Muffin & a few handfuls of greens & you could live on these!
Macronutrient cupcakes fit beautifully into my Build-a-Breakfast strategy, in which breakfast (or any meal) is constructed out of ready-made units. Constructing meals out of ready-made units allows for ever-evolving combinations, which ensures variety & makes a strict dietary protocol easy, including on weekday mornings.
Put Macronutrient Cupcakes into your rotation!
Macronutrient Cupcakes (AIP & WahlsPaleo+)
- 3 herbal tea bags
- 1 cup boiling water
- 1 cup coconut butter
- 1 1/4 cups coconut oil
- 2 ripe avocados
- 2 cups fresh or defrosted raspberries
- 2 cups fresh or defrosted blueberries
- 2 teaspoons vanilla powder
- 3 tablespoons Gelatin
Steep the 3 herbal tea bags in 1 cup boiling water. You can do this 2-12 hours in advance. The tea should be strong & cool before you proceed with the gelatin.
The raspberries should be room temperature.
Preheat oven to 300
Put the coconut butter & oil in an oven-proof bowl & warm in the oven for 15 minutes.
Meanwhile, line an 18-muffin tin (or tins) with parchment muffin cups.
Put the room-temperature raspberries & avocado in a food processor & whirl to combine.
Remove the coconut butter & oil from the oven & add to the food processor bowl. Whirl thoroughly to combine & spoon into each muffin cup, filling each 3/4 full.
Place the muffin tin in the refrigerator or freezer while you prepare the gelatin.
In a saucepan, heat the blueberries & Vanilla Powder with half a cup of the steeped & cooled herbal tea until hot & bubbling.
Pour the remaining half cup of cool tea in a wide bowl and sprinkle the gelatin on top. Stir to combine, pressing out any lumps of gelatin with the back of the spoon.
Puree the hot blueberry mixture in a food processor (no need to wash it after the fudge) & add the hot puree to the waiting gelatin. Stir to combine, ensuring the gelatin is fully dissolved.
Spoon the gelatin mixture on top of the fudge in each muffin cup.
Refrigerate several hours until set. Lift each Macronutrient Cupcake out of the tin and store them in a glass container in the fridge.
These freeze well.