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)

Questions, Comments & Reviews