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.

Double Chocolate avocado banana flax cookies (Made with coconut sugar)

I discovered something new in the store!  Coconut sugar!  I've heard it mentioned a few times in mommy blogs as a healthier sugar alternative, but have not seen it before.  I found it today and it inspired me to make some extra special cookies for our toddler guest and his mom.  I know his mom really likes chocolate, so I knew I wanted to use the good stuff and make it extra chocolaty.

These turned out divine.  They are fluffy and soft, but super chocolaty.  You can't even taste the avocado and maybe only a hint of the banana when they are super hot, but once they cool the chocolate takes front and center.

I look forward to learning more about this coconut sugar too.  This is good stuff! It has a brown sugar vibe but the texture is lighter.  It almost has a coffee aftertaste. 

INGREDIENTS

1 bag of Dark Chocolate Baking Chips (Dark chocolate is better for you!)
1/2 cup butter (1 stick)
1 ripe avocado
1 ripe banana
1 cup coconut sugar
2 large eggs
2 teaspoons vanilla
1 cup unsifted white flour
1 cup unsifted wheat flour
¹/₄ cup rolled oats
¹/₄ cup unsweetened dark cocoa powder
1 teaspoon baking soda
4 TBLSP of flax seeds
¹/₂ teaspoon salt

INSTRUCTIONS

Heat oven to 375ºF. Stir flour with baking soda, rolled oats, flax seeds, cocoa powder and salt; set aside. In large mixing bowl, beat butter, smashed banana, avocado with sugar at medium speed until creamy. Add eggs one at a time and vanilla. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. 

Drop by tablespoon onto parchment liked cookie sheets and smash down with wet fingers or back of spoon (These cookies do not flatten while baking) . Bake for 11 minutes.