Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 So far I've been able to be grain-free for two days. Woo-hoo. We are going to hubby's mom's birthday party tomorrow, so I needed to make some cupcakes (and potato salad, and coleslaw, and gravy . . .) I wanted something reasonably healthy so I can cheat and use them as muffins for breakfast the next day (as we are travelling) as well. So I modified a vegan brownie recipe, and this is what I came up with: Vegan Grain-Free Black Bean Cupcakes 2 cups (15 ounce can) black beans, drained and rinsed 1 cup honey/agave nectar/maple syrup 2 tablespoons ground flax seeds 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 cup tapioca starch 1/4 cup coconut flour Preheat oven to 350F. Place black beans and agave in a food processor and puree until very smooth. Add remaining ingredients and mix. Scoop cupcake wrappers. Bake approximately 20 minutes or until center no longer jiggles when shaken gently and a toothpick inserted in the center comes out clean. Allow to cool completely. Store in airtight container – better the second day. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 This looks very promising. Is there anything that could substitute for the tapioca starch? Or...do you think it could just be omitted? Donna www.unskoolbookshop.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ pdw wrote: > So far I've been able to be grain-free for two days. Woo-hoo. We > are going to hubby's mom's birthday party tomorrow, so I needed to > make some cupcakes (and potato salad, and coleslaw, and gravy . . .) > I wanted something reasonably healthy so I can cheat and use them as > muffins for breakfast the next day (as we are travelling) as well. So > I modified a vegan brownie recipe, and this is what I came up with: > > Vegan Grain-Free Black Bean Cupcakes > > 2 cups (15 ounce can) black beans, drained and rinsed > 1 cup honey/agave nectar/maple syrup > 2 tablespoons ground flax seeds > 1/2 cup cocoa powder > 1 teaspoon baking soda > 1/2 cup tapioca starch > 1/4 cup coconut flour > > Preheat oven to 350F. > > Place black beans and agave in a food processor and puree until very > smooth. Add remaining ingredients and mix. Scoop cupcake wrappers. > Bake approximately 20 minutes or until center no longer jiggles when > shaken gently and a toothpick inserted in the center comes out clean. > > Allow to cool completely. Store in airtight container – better the second day. > > Pam > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Can you use nut flours? Pecan or almond meal might work. The tapioca is the binder in the recipe so one cannot just omit it totally. BL On Fri, Sep 11, 2009 at 7:25 AM, Donna Faith K-Brooks <thnkfree wrote: > This looks very promising. Is there anything that could substitute for > the tapioca starch? Or...do you think it could just be omitted? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 If you are grain free, arrowroot or potato starch. If you are not, sweet rice flour or cornstarch. Pam On Fri, Sep 11, 2009 at 8:25 AM, Donna Faith K-Brooks <thnkfree wrote: > This looks very promising. Is there anything that could substitute for > the tapioca starch? Or...do you think it could just be omitted? > Donna > > www.unskoolbookshop.com > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > > > > pdw wrote: >> So far I've been able to be grain-free for two days. Woo-hoo. We >> are going to hubby's mom's birthday party tomorrow, so I needed to >> make some cupcakes (and potato salad, and coleslaw, and gravy . . .) >> I wanted something reasonably healthy so I can cheat and use them as >> muffins for breakfast the next day (as we are travelling) as well. So >> I modified a vegan brownie recipe, and this is what I came up with: >> >> Vegan Grain-Free Black Bean Cupcakes >> >> 2 cups (15 ounce can) black beans, drained and rinsed >> 1 cup honey/agave nectar/maple syrup >> 2 tablespoons ground flax seeds >> 1/2 cup cocoa powder >> 1 teaspoon baking soda >> 1/2 cup tapioca starch >> 1/4 cup coconut flour >> >> Preheat oven to 350F. >> >> Place black beans and agave in a food processor and puree until very >> smooth. Add remaining ingredients and mix. Scoop cupcake wrappers. >> Bake approximately 20 minutes or until center no longer jiggles when >> shaken gently and a toothpick inserted in the center comes out clean. >> >> Allow to cool completely. Store in airtight container – better the second day. >> >> Pam >> >> >> - > > > > --- > > Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): > > > > Check out these affiliated vegan lists ~ > > http://www.Christian-Vegan-Cooking > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2009 Report Share Posted September 11, 2009 Thanks. Yes, I can use nut flour. It's the grains and starches that I have to use very sparingly. Donna -- www.unskoolbookshop.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch Brenda-Lee Olson wrote: > > > Can you use nut flours? Pecan or almond meal might work. The tapioca > is the binder in the recipe so one cannot just omit it totally. > > BL > > On Fri, Sep 11, 2009 at 7:25 AM, Donna Faith K-Brooks > <thnkfree <thnkfree%40buyer-brokerage.com>> > wrote: > > This looks very promising. Is there anything that could substitute for > > the tapioca starch? Or...do you think it could just be omitted? > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
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