Mamma's Gluten Free Chocolate Cupcakes
Why I Love This Recipe
We started our gluten-free journey a few months ago. It has been a challenge to find the right combination of flours to replace All-purpose flour. Luckily, our juicer has a grain-mill attachment, so I can experiment with differents grains. But so far I haven't had much luck with taste and texture. I have a philosphy… it should be awesome even if it is gluten-free. Shouldn’t be….well that’s okay for gluten free.
While waiting for my husband to wake up from surgery, I came across a recipe in the Yellowstone Woman's Magazine that used beans as a base for cupcakes. I thought to myself….what the heck! Beans are cheap! So this is my adaptation!!
Ingredients You'll Need
Equipment Needed
Blender (with an S blade)
2 cupcake tins
cupcake liners
Oven pre-heated to 350
Ingredients
1 1/2 cans organic black beans(well drained)
4 organic eggs
3/4 cup agave or 1/2 cup honey (I prefer agave. Honey to me is like a high-pitched scream…too sweet)
1/2 teaspoon Baking Powder
1/2 teaspoon Vanilla Extract
1 teaspoon ground cinnamon
Chocolate Mixture
1/2 cup cocoa powder (or carob)
5 Tablespoons plus 1 teaspoon melted organic butter
1/2 cup agave (Honey–6 Tablespoons plus 1 teaspoon)
Directions
Step One:
Combine all ingredients for the chocolate mixture. Stir until nice and smooth. Set aside to cool a little so it wont scramble your eggs.
Step Two:
Add to your blender– black beans, agave, baking powder, vanilla, ground cinnamon and chocolate mixture. Blend until super silky.
Step Three:
Add eggs and blend. The mixture will look very runny. That’s a good thing!
Step Four:
Fill cupcake liners almost to the top.
Step Five:
Bake at 350 for 25 to 30 minutes or until a toothpick comes out clean!!
ENJOY!!
