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.

Healthy Chocolate Cupcakes made with Garbanzo Beans and Avocado! (White sugar free and gluten free)

1 can of Garbanzo Beans (Drained and rinsed thoroughly) 

4 eggs

6 oz (1/2 can) of 100% apple juice concentrate (Melted) 

1/4 cup of honey (Increase to up to 1 cup if you prefer a sweeter cake, but I liked it fine like this) 

1/2 avocado

1/4 cup coconut oil melted and cooled
2 and 1/2 teaspoons baking powder 1 teaspoons baking soda
3/4 cup rice flour

1/2 cup coco powder

Blended all together in my Ninja mixer until lump free. (I used a Ninja, you could use a vitamix or a food processor) 

Blended all of the wet ingredients first and then mixed all of the dry ingredients in a bowl and added to the blender.  

Blended until smooth.  

 

Pour about 3/4 full in cupcake cups and cook at 350 for 18-19 mins. (Bake until toothpick comes out clean)

The kids had no idea that I made these any different from a chocolate cake.  Sylvia and JR both ate one and asked for more right away! 

I frosted them with a simple frosting made with coconut oil, a couple TBLSPs of Butter, coco powder and a little powder sugar.  (So the frosting did technically have regular sugar in it, but the baby liked them just fine un-frosted.  I think the 8 year old expects to see frosting on a cupcake, but it was so little, I don't think it can hurt.)

Greek Lemon Rice Soup

Today I made Greek Lemon Rice Soup. It is a favorite of my family. We were spending almost $6 per little cup at the local Greek place. It seemed simple enough, so I set out to copy the recipe and save some coin.
I think I've finally succeeded. I like it whenever I've had any dental work because it is easy to eat, it is also a favorite when I've been sick and am starting to eat solid foods again. It is full of protein and easy on the tummy.

Greek Lemon Rice Soup

4 Cups chicken broth
Approx 3/4 Cup of uncooked regular rice
2 eggs
The juice of 3 small/med sized lemons or 2 Large lemons (About 4 TBLSP)
Salt and pepper to taste (I like a lot of pepper)

In 2-quart saucepan, bring broth to a boil. Reduce heat, add rice, cover and simmer until rice is tender, about 20 minutes.

In small bowl, beat eggs and lemon juice. Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately. Serves 4.
NOTE: More rice makes thicker soup. If it is too thick, just add a little water.