By Valerie Sorensen
3/4 cup 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°F. Grind the reserved eggshells in a clean spice grinder.
2. In a small bowl, whisk together the dry ingredients until well combined.
3. In a medium bowl, mix the wet ingredients with the ground eggshells until smooth.
4. Gently fold the dry ingredients into the wet mixture.
5. Pour the batter into lined mini baking pans.
6. Bake for 15 to 20 minutes, or until a toothpick inserted comes out clean.
7. Cool completely, then top with sweet potato glaze.
1 large sweet potato
Preheat oven to 400°F. Pierce the sweet potato with a knife and bake until very soft, about 30-40 minutes. Discard the skin and beat the pulp in a medium bowl with an electric mixer until light and smooth. Spread on the PupCakes or pipe using a large piping tip.
