Ok, I must admit, this one isn't a slow cooker recipe - but it sure is tasty! We have been eating leftovers for a couple days because we need to clean out the fridge - lol! :) I will have more slow cooker recipes up very soon, as I am now in planning mode for the next two weeks of dinners.
But for now, try this yummy gluten-free sugar-free Grapefruit Cupcake recipe:
2/3 cup almond milk
1 tsp cider vinegar
2/3 cup agave nectar (or honey)
1/3 cup olive oil
2 1/2 teaspoons GF vanilla extract
1/3 cup tapioca flour
1/3 cup sorghum flour
1/3 cup brown rice flour
1/3 flax seed meal
1 tsp Xanthan gum
2 tsp baking powder
1 tsp baking soda
1 tsp iodized sea salt
4 drops grapefruit essential oil (food grade)
Preheat oven 325 degrees F
1) In a medium bowl combine the milk and vinegar, mix until bubbly. Add agave nectar, olive oil, vanilla and stir. Add 4 drops grapefruit essential oil and stir well.
2) In a separate bowl (I like to use a stand mixer), combine the flours, flax seed meal, xanthan gum, baking powder, baking soda, and salt. Mix well.
3) Add wet ingredients to dry ingredients, mixing until no lumps remain.
4) Pour batter into muffin tin and bake for 18-22 minutes or until inserted toothpick comes out clean. Cool the cupcakes and then frost.
For the Frosting:
Cream together 8 oz cream cheese, 1/2 cup honey, 1/2 cup softened butter (1 stick), 5 tsp tapioca flour and 3 drops grapefruit essential oil. Put frosting into a pastry bag and pipe on top of cupcakes (or spread over cupcakes w/a butter knife or cheese spreader).
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