Chocolate lovers' dream come true! These cupcakes are gluten-free, low glycemic, and best of all high in fiber and protein (they're actually good for you)!

Active Work Time: 7 minutes
Time to Taste: 25 minutes (not counting bean cooking time)
Servings: about 40 cupcakes
No: gluten, soy, nuts, dairy*(contains casein-free & lactose-free ghee)

Even though the primary ingredient in these gluten-free treats is beans, you'd never know it by tasting them. While they've got a little more of a brownie-ish texture than wheat flour cupcakes, they still have a great fluffiness, and a chocolate decadence that keeps kids coming back for more.

ingredients

• 3 cups cooked beans (black, adzuki, and pinto beans all work well)
• 1 cup buckwheat flour
• 1/4 cup ghee (melted)
• 3/4 cup coconut oil
• 2 eggs
• 1 cup agave nectar or honey
• 10 packets or 3 1/2 tsp. stevia
• 1 cup cocoa powder (unsweetened)
• 1 1/2 tsp. cinnamon
• 2 tsp. vanilla
• 1 1/2 tsp. baking powder
• 2 tsp. guar gum
• 1 cup water or cherry juice

how to make them

1. Preheat oven 350° F. You can melt ghee and coconut oil (if solid) in the preheating oven.
2. While ghee is melting, place beans, agave, stevia, vanilla and water/cherry juice in food processor and whiz until smooth.
3. Add ghee & coconut oil and mix. Add eggs and mix again.
4. In a large bowl, whisk together dry ingredients.
5. Now add wet ingredients to dry and stir until just mixed.
6. If you don't have a silicon muffin tray, prepare a muffin-tray with paper or silicon liners, and fill each muffin-cup three-quarters full.
7. Bake for about 17 minutes - until they pass the toothpick-in-the-middle test.

helping hands

Kids are really good at ripping open stevia packets and pouring out the powder!

notes

• These cupcakes have a great texture both fresh, from the fridge, and even frozen. My seven-year-old loves to eat them straight out of the freezer for an 'ice-cream-sandwich' feel.
• Cupcakes often go hand-in-hand with icing. Now, we love these cupcakes just the way they are, but if you must, here are a few healthier topping ideas: fresh fruit, jam, nut butters, nut 'sprinkles', cocoa powder, real whipped cream. We haven't quite perfected our low-glycemic icing just yet, but stay tuned!
• *Ghee note: For most people, clarifying butter to make ghee, rids the negative effects of dairy. For people on a STRICT casein-free diet, this is not the case. We recommend coconut oil as a good general replacement for ghee or butter in recipes. Coconut oil is totally casein-free, and is actually viewed as a "healthy fat" these days!

This is a Smart Foods Healthy Kids recipe. Get more yummy, healthy, kid-friendly ideas at www.smartfoodshealthykids.com.

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