Monday, February 16, 2015

Garbonzo Bean Yellow Cake recipe for preschool snack day. (dairy free and gluten free)

For Valentine's snack at preschool I decided to try to create a healthier cupcake.  This is what I came up with! It was a hit with the toddlers and the parents! We have a dairy allergy at preschool so this recipe is also Dairy free, but where it says vegan butter you can always use regular butter if that is not a concern)

1 can drained and rinsed Garbanzo beans (approx 2 cups)
3 eggs
2 teaspoons vanilla

1/4 cup coconut oil melted and cooled
3/4 cup of Organic coconut sugar
2 and 1/2 teaspoons baking powder 1/2 teaspoons baking soda
1/2 cup rice flour (or whole wheat flour if you don't worry about gluten free)

Blended all together in my Ninja mixer until lump free. Pour about 3/4 full in cupcake cups and cook at 350 for 15-17 mins. (Until passes toothpick test)
The variation I did for snack was I used 1/3 cup honey instead of coconut sugar, I used white beans, 5 eggs, and I used Wheat flour.  The re-work was yummy even for adults in the house. 

The frosting is just 3 TBLS of vegan butter and 3 TBLSP of coconut oil with about 1 cup powder sugar and 2 TBLSP of coco powder mixed until fluffy.  A few splashes of fruit juice to thin as needed.



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