I am very thankful that no one in my family has any dietary restrictions. Though, I know that there are so many families THAT do have to watch what they eat. Whether it be a peanut allergy, lactose intolerant, diabetes, high cholesterol or wheat free/gluten-free ~ these restrictions are out there plus many more.
There may be a time when you are entertaining and one or more of your guests have a diet restriction that you may need to be aware of and cook/bake for. I wanted to have a section on my blog where you can go to if you need some ideas. I am going to focus right now on wheat free/gluten-free foods. Just a few, really. I am not a pro, I really know NOTHING about it. Just that I wanted to have a few recipes in my files IF the need arises and I need them!
I wanted to use ingredients that are generally found in all of our pantries. There are gluten-free flours and other options available, but for those of us who do not have gluten-free family members we don’t generally have those items in our pantries. So I wanted to focus on recipes that have ingredients we already might have.
That being said. In the future IF I happen to share a recipe that is gluten-free and I don’t realize it ~ please let me know! I will add a notation in the Recipe Index that the recipe is “Gluten Free”. ALSO, if I claim a recipe is Gluten Free and it. is. not. Again, let me know!!! Like I said, I am not all that smart in all things gluten-free.
This recipe I am sharing today was a hit with my family. No one questioned as to what was in it. They all enjoyed it. There is a rather unique ingredient in it. I know that IF my kids would watch me put it in their cupcakes, they would not eat it! So, make sure to make these when no one is watching. Much like the Orange Carrot Pineapple Smoothies ~ once they see an interesting ingredient in it, they might not want to eat it.
These cupcakes are the opposite of dry. Frost and decorate as you would a regular cupcake, I know some of you are very gifted in cupcake/cake decorating. Opposite of my simplistic approaches.
PLEASE let me know IF these seem interesting to you and ESPECIALLY let me know it you try them, I am very curious as to others opinions! THANKS!
Wheat Free Gluten-Free Cupcakes
(Yeild about 16 cupcakes)
15 oz. can of black beans, rinsed and drained
2 tsp. vanilla
1/2 tsp. salt
6 TB. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. honey
1 stick of butter
1/2 c. chocolate chips
In a food processor or blender, blend the black beans, 3 eggs and vanilla till smooth. Add the salt, cocoa powder, baking powder, baking soda, honey and butter (cut into 2 TB. pieces). Blend again till smooth. Add the last 2 eggs and blend till smooth.
Line cupcake pans with cupcake liners. Fill about 2/3 full with batter. Sprinkle tops with chocolate chips (don’t fold in BECAUSE they will sink to the bottom). Bake @ 325° for 17-20 minutes. (Check at 17, mine baked in about 18 minutes.)
Frosting (Or use your favorite frosting recipe.)
1/4 c. butter, softened
1 tsp. vanilla
2 TB. milk
pinch of salt
2-4 c. powdered sugar
Beat the butter about 1 minute. Add the vanilla and milk, beat just till combined. Add 1 c. powdered sugar, beat, add 1 more cup. Beat till fluffy, may need to add more powdered sugar to get the correct frosting consistency. Frost. I have decorated with mini chocolate chips or Hershey Kisses, you can decorate HOWEVER you want to!
Yield about 16 cupcakes.
Recipe from The Marathon Mom ~ with just a few changes in ingredients.