Our family has been learning to live without sugar recently. But several of Sophia's young party guests had a variety of food allergies. My goal: to find a recipe that everyone could eat AND enjoy. I borrowed this idea from Naomi and then created a trifle out of the leftovers for the adults. It was so good! The best part-- Sophia & I ate the left over trifle for breakfast. After all it was made out of gluten free pancake mix!
Easy Gluten-Free, Sugar-Free, Non-Dairy Cupcake's
1 package of Kinnikinnick pancake mix
3 tblsp. Agave Nectar
2/3 cup Vanilla Soymilk
Mix well and pour into cupcake molds. Bake in a 350 degree oven for 8-10 minutes, until golden brown or when a tooth pick comes out clean.
Top with Sugar Free-Cool Whip and fruit. Sophia and I mixed in blue berries and poured some more Agave Nectar over the cupcakes when they were warm for a slightly sweeter taste.
Trifle Recipe (so easy I have trouble calling this a recipe!)
Cut up cupcakes
1 tub Sugar Free Cool Whip
Cut up strawberries and mix with other berries, set some of the fruit aside for pretty topping.
Pour Agave Nectar over fruit and set aside. Simply layer cupcake pieces, fruit mix and whipped topping. Decorate with fruit and refrigerate. Kids LOVE this recipe since you can't mess it up and they can help.