Sprouted Flour Recipes

Velvet Chocolate Cupcakes with Black Bean Flour (Gluten Free!)

Gregg Carroll - Monday, October 01, 2012
1 cup of sprouted black bean flour *
4 large eggs
1 Tbsp pure vanilla extract *
¼ tsp salt *
6 Tbsp butter or extra virgin coconut oil *
1 ¾ cup coconut sugar
12 Tbsp cocoa powder *
1 tsp baking powder
½ tsp baking soda
½ cup water
¾ teaspoon xanthan gum (optional - adds "springiness")

Preheat oven to 350°F. Line a muffin pan with 12 paper muffin cup liners or grease one 9" cake pan. Mix eggs, vanilla, oil, sugar and salt in blender or food processor. Mix all dry ingredients in a separate bowl. Add the dry ingredients to the egg mixture. Add water. Mix well for one minute.

TIP: Many experts say that it is best to combine xanthan gum with oil first to aid in mixing and activation of the gum.

Place in prepared pan and bake until done. Approx. 18 minutes for muffins and longer for a cake – toothpick stuck in center should come out dry, but do not overbake or it will be dry!


* Suggested Blue Mountain Organics Products:

Flour of Life™ Black Bean Flour

Love Raw Foods™ Vanilla Extract

Love Raw Foods™ Coconut Oil

Love Raw Foods™ Cacao Powder

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