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You know what I love? Afternoon thunderstorms:)

Cauliflower Cupcakes with Green Pea & Spinach Frosting!

And today we had one — with all the bells & whistles — thunder, wind, rain, and the fresh & clean post-storm air. Our flowers and grass definitely welcomed the rain!

so whimsical!

That’s that best part — when you walk outside after a storm, it’s 10 degrees cooler, and the air smells magnificently fresh and so alive. I love it.

a savory cupcake!

So tonight for dinner, I was feeling a little spunky. A little adventurous. And my parents were going out on a dinner date, so I had a bit more freedom to experiment:)

late evening sun:)

So what did I make? SCD Cauliflower “Cupcakes” with Green Pea & Spinach “Frosting!”


Tender and fluffy, savory cupcakes topped with a healthy and delicious frosting of pureed spinach and green peas!


And they’re Gluten Free, Specific Carbohydrate Diet and Body Ecology Diet friendly with a Vegan Option!

amazing Green Pea and Spinach “Frosting”

Here’s what you need: (serves 1)

Cupcakes: (makes 3)
2/3 head of cauliflower, riced
1/4 cup almond flour
2 egg whites (Vegan option: 2 flax/chia eggs)
scant 1/2 tsp salt
2 grinds of black pepper
pinch of garlic powder
green onions, sliced (garnish)

1 cup frozen green peas, thawed
1 cup baby spinach
~ 10 fresh basil leaves (one stem’s worth)
1 garlic clove, chopped
1 squeeze of lemon
healthy pinch of salt

Preheat oven to 350 degrees. Place your raw cauliflower florets into your food processor and process until it resembles rice. Then, place your “rice” in a clean kitchen towel and wring out all the liquid. Then, combine it with the rest of your cupcake ingredients and mix well. Then, tightly pack your batter into 3 olive-oil-sprayed, non-stick muffin tins. Bake for 30 minutes, until the edges are beginning to turn golden brown.

saved one for ya ;)

To extract them from the tins, carefully run a paring knife around the edge. Place a plate upside-down on the muffin tin, and then flip the whole thing over, flipping the cupcakes out. :)

Gluten Free, SCD & BED w/ Vegan Option!

While they’re baking, make your frosting. Combine all your frosting ingredients in the food processor, and process until smooth and creamy. You will need to scrape down the sides about 5 times.

what a plate!

To make the “swirl,” put the frosting in a ziplock bag. Squeeze it down to one corner, snip the corner, and you now have a make-shift piping bag!

wonderful golden edges!

These cupcakes were phenomenal! They were so fun and whimsical! They felt like they were straight out of a Dr. Seuss book!

love it!

The flavors were delicate and wonderful! You could really taste the sweet peas and basil in the “frosting!” Fabulous:)

so light and fluffy!

And the texture of the cake was wonderful! You’d think it’d be dense, but it wasn’t at all! Quite the opposite, in fact! It was light and fluffy, and so tender! And the cauliflower was indistinguishable! It was just good:)

there’s cauliflower in that?!!!

A real winner in my book:)

Do you like thunderstorms?

See ya tomorrow!

This recipe is featured in Allergy Free Wed! GF Wed, Kids in the Kitchen, Hearth & Soul, & Cast Party Wed! Real Food Wed, & Whole Food Wed & Wellness Weekend, Freaky Fri, Fresh Bites Fri, Fight Back Fri! & Allergy Friendly Fri! & I’m Lovin It!