WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, March 9, 2015

Chickpea Ginger Cupcakes with Blackstrap Molasses Frosting( gluten free, dairy free, soy free, corn free)



I had leftover soft chickpeas in the fridge that really needed to be used. I thought about making some hummus(well, our version of hummus) but I started thinking about how smooth and silky hummus is and started to wonder if it could be made into a sweet filling. It turned out surprisingly delicious! We do love red bean paste around here so we might be a little more open minded then some when it comes to using beans, but chickpea and ginger went very well together and the smooth puree made a terrific filling for a simple cupcake. Since I was on a roll for adding some nutrition to a cupcake I opted to make some BlackStrap molasses icing. So far from healthfood, but a tasty food with some nutrition- works for us!




Ginger Cupcake:

1 1/2 cups Gluten-Free All-Purpose Flour
1/2 teaspoon guar gum
2 teaspoons homemade baking powder
1/2 teaspoon salt(safe for you)
1/2 cup grapeseed oil
3/4 cup organic C&H granulated sugar
2 large eggs
1 teaspoon ground ginger
1 teaspoon homemade vanilla extract
1/2 cup coconut milk

Preheat oven to 350

In large bowl combine flour,guar gum,baking powder,salt. Then mix in everything else until well blended.

Line cupcake pan. Divide batter between cupcakes(makes 12 cupcakes)

Bake for 18-20 minutes.

cool.



Chickpea filling:

1 cup very well cooked and cool chickpeas(mushy is best!)
1/4 cup honey
2 teaspoons ground ginger
water.


In high speed blender combine chickpeas,honey and ginger. Use just enough water to puree smoothly- you want something a little thinner then hummus but not much. Make sure you puree until very smooth and silky.

OPTION: Instead of honey and ground ginger you can use ginger syrup if you have some prepared in your fridge already.


Black strap Molasses Frosting:

1/3 cup palm shortening
3 cups corn-free powdered sugar (homemade is safest!)
1 teaspoon homemade vanilla extract
1 Tbsp. Plantation blackstrap Molasses
2 Tbsp. coconut milk

In large bowl cream shortening, 1 cup of the powdered sugar and vanilla extract. Add molasses and more sugar and then coconut milk- alternating.

2 comments:

Kristy Williams said...

These sound divine! Wonder if omitting the gum would affect it much...? Might be able to tweak it for us. Miss treats.

Diane said...

If you have a trusted plain cupcake recipe that works well without guar gum already, you could just add a bit of ginger to the mix? 1/2 teaspoon guar gum isn't much.. but I think without it they would have crumbled too much.

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