Healthy bioflavonoids in orange zest and nutritious antioxidants in rosemary make this nourishing delight the perfect complement to a late afternoon cup of chai.

　　

Ingredients

makes 11

　　1/2 cup coconut flour

　　1/2 cup blanched almond flour

　　1/2 teaspoon sea salt

　　1 teaspoon baking soda

　　4 large eggs

　　1/2 cup grapeseed oil

　　1/2 cup agave nectar

　　2 tablespoons firmly packed orange zest

　　1 tablespoon finely chopped fresh rosemary

　　

Step 1

Preheat the oven to 350°F. Line 11 muffin cups with paper liners.

　　

Step 2

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and orange zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then stir in the rosemary.

　　

Step 3

Scoop 1/4 cup of batter into each prepared muffin cup.

　　

Step 4

Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve.

　　Cooks' Note

　　Sweetness: Medium

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.