Last week I was talking with my friend Loren from Fahrmeier Farms about a cooking class she was teaching. After looking over everything she was teaching, it hit me that every single dish was gluten-free.
Funny how that works…when I first went gluten-free, I had a tendency to look for boxes of food or food-like products at the store that were labeled gluten-free. It took me quite awhile to stop and look at how much of what I already ate was gluten-free naturally. No modifications necessary, just whole foods, often simple dishes.
The one dish Loren offered in class that wasn’t gluten-free was her famous carrot cake. I offered to modify it, in case anyone attending her class wanted a gluten-free version to make at home. But you know how things work in my kitchen…I couldn’t stop at just gluten-free. I also made it dairy-free, refined sugar-free and nut-free. I think it’s technically grain-free but am not an expert in that area, so someone chime in and let me know. I wanted to make it as friendly for folks with dietary intolerances as possible. Plus it’s great fun to have a challenge like this in the kitchen.
So here ya go…Carrot Cake Cupcakes with Sunflower Cream Frosting, a classic reinvented. Enjoy!
Pssst! Wanna know more about those cooking classes I mentioned Loren teaching? She’s got more farm-fresh classes coming up this Summer at A Thyme for Everything in Lee’s Summit, MO. Click here for more info. Classes are always fun AND informative at A Thyme for Everything and Loren knows her stuff, all the way from growing the food to cooking it.