Tomorrow is of my friend’s son’s birthday, and her daughter can’t have gluten, dairy or eggs. So she asked me if I could bring a dessert that met those requirements, and I was happy to accept. I almost made a recipe by someone else, but first I wanted to try something… I wanted to make my Flourless Brownies without using eggs. The first try had too much xanthan gum and not enough (well, not any) flour, and they were a total flop, literally. So I took out some of the xanthan gum, and added some coconut flour and they came out so chewy and gooey, I can’t even tell you! They may have flour now, but they are still grain-free: Grain-free, dairy-free, egg-free, and YUM-full!
Gluten-Free Mini Cupcakes
I used the Flourless Brownie Recipe minus the eggs and PLUS:
1/2 cup + 2 tbsp of water
1/8 tsp guar gum
(I whipped the water and xanthan gum together with an electric mixer in a separate bowl)
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 tsp baking soda
3 tbsp coconut flour, sifted
I greased my mini muffin tray and filled each half way with the batter, and baked them at 325 degrees, for about 12 minutes. Let them cool in the mini muffin tray before taking them out. (I made the mistake of dumping a few out when they were hot from the oven, and they lost their shape.) I piped on some Sunbutter Frosting
1/2 cup sunbutter
1/4 cup almond butter
1/4 cup honey
pinch of sea salt
Beat with electric mixer. Add 1 tsp of coconut flour, sifted. Beat again. Pipe on top of cupcakes. I thought they would be so cute with a strawberry, on a “kabob” (lollypop sticks that I got a Michael’s craft store)
Note: You can also bake this recipe in a square greased baking dish rather than make minis. Bake at 325 degrees for about 35 minutes.