Koryn's New Kitchen

I wanted to make strawberry cupcakes, so I got to work and created this recipe. The cupcakes are so moist and Yummy!   These are the best strawberry cupcakes I have ever tried. I had an idea for strawberry frosting that I have been wanting the try for a while now.  I tried it and the frosting turned out so good! It makes these cupcakes so good! To go to my strawberry frosting recipe click  here.   Grain Free & Paleo Strawberry Cupcakes Ingredients   1 1/2 C. Almond Flour  1/3 c. Coconut Flour  1 tsp. Baking Soda  1/2 tsp. Salt  3 eggs  2 Tbsp. Coconut oil 1 C. Strawberry puree* 1/4 C. Maple syrup  3 Tbsp. Lemon Juice(about 1/2 of a lemon) Strawberry Frosting Recipe Instructions *If you are making the strawberry frosting along with this recipe blend about 1 pound of strawberries(I used frozen)until smooth. Take out 1 cup for the cupcakes and use the rest for the frosting.    Preheat oven to 350' F and line a do

I have been wanting to try create a strawberry frosting recipe for a while now. I had an idea that I thought would work. So I tried it and it came out perfectly! I used this frosting on my Strawberry Cupcakes, it was the perfect strawberry frosting to go with a moist strawberry cupcake! Grain & Dairy Free - Paleo Strawberry Frosting  Ingredients (Boil)  2/3 C. Strawberries pureed ( About 1/3 lb of strawberries)  2 Tbsp. Arrowroot starch 3 Tbsp. Lemon juice(about 1/2 of a lemon) 1/3 C. maple syrup  (Add later) 2/3 C. palm Shortening  2-3 Tbsp. arrowroot starch  1 Tbsp. Coconut flour  pinch of salt Instructions  In a medium size pot add the pureed strawberies, 2 TBsp of Arrowroot starch, lemon juice and maple syrup. Bring to a boil over medium high heat stirring CONSTANTLY. Boil for about 8 minutes, it should be thick and "jelly" like. Transfer to a container and place in the freezer until completely cooled.  Melt the palm

When you hear "corn-free Cornbread" it sounds kind of crazy. I knew that it was possible for something to "taste" like cornbread even though it does not have corn in it. Before I realized foods were bothering me, I was trying to find a good vanilla cake recipe. One I tried had a huge cornbread taste. Everyone was like "why did you put cornmeal in this" well I hadn't. For whatever reason, somethings just taste like cornbread even though they don't have anything corn in them. That was my hope when I was trying to create "corn free " cornbread muffins.  These actually do have a "cornbread" taste. Which is good news for people who like cornbread but can't eat corn.     We have this meal that is the best with cornbread. It just wouldn't be the same without it. These are a PERFECT replacement for the "real" cornbread. They have a similar texture too! I am sure that you could put these among "r

Grain Free & Paleo Chocolate Pudding Pie Bars Makes 16, 2 inch bars Ingredients Shortbread Crust  3/4 C. Almond Flour 1 Tablespoon Coconut Flour 2 Tablespoons Arrowroot Starch 1/4 C. Salt 1/4 C. Palm Shortening 2 Tablespoons Maple Syrup 1/2 C. Chopped Walnuts(optional) Chocolate pudding Layer 2 Ripe Avocados OR     1 banana an 1 Avocado 3 T. maple syrup  2 T. coconut oil, Melted  1/3 C. cocoa  pinch of salt  Coconut Cream layer 1 can of coconut milk* Instructions *Place the can of coconut milk in the fridge the day before  OR the freezer for 30-45 minutes. DO NOT SHAKE THE CAN.  Preheat oven to 350'F and grease a 8x8 inch square pan with palm shortening or coconut oil, set aside. Shortbread crust Add the first 4 ingredients and mix until combined. Add the Palm shortening and cut it into the dry mix until it is crumbly. Then add the maple syrup and walnuts and stir. Press into the greased pan and bake for about 15-18 minutes or until the edges