Valerie Sorensen
3/4 cups of rice flour
1 teaspoon baking powder
2 tablespoons whole flax seeds
2 eggs, lightly beaten (reserve shells)
1/2 cup unsweetened applesauce
1. Preheat oven to 350 degrees F. Grind eggshells in a clean spice grinder.
2. In a small bowl, combine dry ingredients and whisk to mix.
3. In a medium bowl, combine the wet ingredients and eggshells and beat to combine.
4. Fold dry ingredients into wet ingredients.
5. Pour into lined mini baking pans.
6. Bake 15 to 20 minutes or until toothpick inserted into cake comes out clean.
7. When cool, ice with sweet potato glaze.
1 large sweet potato
Preheat oven to 400 degrees F. Pierce sweet potato with knife and bake until very soft, about 30-40 minutes. Discard the skin and place the sweet potato pulp in a medium bowl. Beat with electric mixer until light and smooth. Spread on PupCakes, or tube with a large piping tip.
