Name: Easter Basket cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup sweet sorghum flour ((135 g)); 1 cup oat flour (gluten-free) ((120 g)); 1 cup brown rice flour ((160 g)); 1/4 cup coconut flour ((25 g)); 1 tbsp baking powder ((5 g)); 1 tsp psyllium husk powder ((2 g) or xanthan gum); 1 tsp sea salt ((2 g)); 1/2 tsp baking soda ((1 g)); 3 tbsp flax seeds (ground) ((15 g) plus 6 tbsp (90 ml) filtered water); 1 cup agave syrup; 1 cup applesauce (unsweetened) (unsweetened); 1/4 cup coconut oil (1); 1 tbsp vanilla extract; 1 tbsp coconut extract; 1 cup water (mineral) (plain or lemon-flavored); 14 ounces coconut cream; 1/2 cup soy milk powder (rice milk powder preferred (185 g)); 1/4 cup agave syrup (light); 1 tbsp vanilla extract; 1 tbsp lecithin granules ((8 g)); 2 cups coconut (flakes, unsweetened) (large flake, unsweetened (100 g)); 4 tsp parsley juice