5-1/4 oz. barley flour + 5-1/4 oz. sweet brown rice flour, or 10-1/2 oz. any whole grain flour
1/2 cup dry shredded coconut
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. guar gum
1/2 tsp. salt
1/4 tsp. nutmeg, ground
Ingredients to Blend
1-1/4 cups coconut milk
1/4 cup coconut oil
2 tbs. lecithin granules
1/2 tbs. liquid stevia
1 tsp. vanilla
1 tsp. white wine vinegar or other vinegar

Frosting

1-1/3 cups silken tofu, drained
1/2 cup dry shredded coconut
3 dates
2 tbs. lecithin granules
2 tbs. raw cashews
1 tsp. liquid stevia
1/4 tsp. amaretto extract or almond extract

2. Purée the ingredients to blend in a blender.

3. Mix the dry ingredients with the purée. Don’t overblend.

4. Transfer to oiled muffin tins and bake in a preheated 350 degree oven 25 minutes or until an inserted toothpick emerges clean.

5. Meanwhile, purée all frosting ingredients except 1/4 cup of the coconut.

6. Remove cupcakes from tins and cool on a rack.

7. Place icing on top of cupcakes

8. Press remaining coconut on top of icing.

Preparation time: 30 minutes
Baking time: 25 minutes