Gluten Free Applesauce Chocolate Chip Muffins

I love muffins. Especially when they contain chocolate chips. And when they're incredibly moist.

I had a bunch of applesauce in the fridge so I decided why not try my pumpkin chocolate chip muffins with applesauce in them in place of the pumpkin? I tried it, and as you can see below, they turned out great.

Moist, delicious, and chocolate-chip-y.

Gluten Free Applesauce Chocolate Chip Muffins

• 1 Cup Sugar
• 1 Cup White or Brown Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon (optional)
• 6 Tablespoons Water, Hot
• 2 Tablespoons Flaxseed Meal
• 1 1/2 Cup Applesauce
• 1/4 Cup Oil
• 1 Cup Chocolate Chips

1. Heat the water for about thirty seconds and then add the flaxseed meal to it and set it aside for ten minutes.
2. Preheat oven to 400 degrees.
3. In a medium size bowl measure the sugar, rice flour, cornstarch, xanthan gum, baking soda, baking powder, salt and cinnamon (if using), and whisk together.
4. Add the flax-egg, applesauce and oil to the dry ingredients, and fold in until just combined.
5. Fold in the chocolate chips and then scoop into wrapper lined muffin tins.
6. Makes about 15 full size muffins or 30 or so mini muffins. Bake 15-18 minutes for full size, 10 for mini.

Adapted from my Pumpkin Chocolate Chip Muffin recipe.

-Bethany

The Best Gluten Free Vanilla Cupcakes

I just changed my blog name to Auntie Bethany: The Best Gluten Free Recipes.

I have the eight most amazing nieces and nephews. There is nothing that gives me more joy than being an auntie to P, C, T, H, A, M, H, and A.

Anyways... onto the recipe!

These vanilla cupcakes take a bit of effort, but they are totally worth it!

You'll get a light, fluffy cake with this recipe. I never would have believed that you could make a cake like this from scratch if I hadn't made it myself. It is the perfect gluten free vanilla cake.

First, you're going to beat your butter and sugar until they are nice and fluffy.

And then you'll mix up your flaxseed meal and water and set it aside...

Mix up the dry ingredients...

Add the flax-egg to the butter/sugar mixture...

And then add the vanilla extract...

Heat up the milk...

And alternately add the flour mixture and the milk...

Mix...

And it should end up looking like this

Scoop into your pan

Bake and cool.

And there you have it - the best gluten free cupcakes!

The Best Gluten Free Vanilla Cupcakes

• 1/2 Cup Unsalted Butter, softened
• 1 Cups Sugar
• 2 Tablespoons Flaxseed Meal
• 6 Tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 3/4 Cup Hot Milk
• 3/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Cornstarch
• 1/4 Cup plus 3 Tablespoons Tapioca Starch
• 1/2 Tablespoon plus 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda

1. Preheat oven to 350 degrees.
2. Heat the water and add in the flaxseed meal. Set aside for about ten minutes.
3. In a medium bowl whisk together all of the dry ingredients.
4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
6. Add in half of the dry ingredients and blend. Then add half the milk and blend again. Repeat, and then beat it all together for about two minutes.
7. Divide batter between 18-24 paper lined muffin tin holes and bake for 16-20 minutes, or until toothpick comes out clean. 

Original recipe found here.

-Bethany

Red Velvet Chickpea Cookies

Yum.

That's all I have to say.

Seriously, though, these cookies are amazing. I keep trying out different versions of chickpea cookies and I each one just gets better. I love the combination of light chocolate flavor and white chips. These didn't turn out as red as I had tried for, but still just as delicious!

Red Velvet Chickpea Cookies 

• 2 cups Chickpeas (or one can)
• 1/3 Cup Brown Sugar
• 2 Tablespoons Cocoa Powder
• 2 Tablespoons Butter
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• Red Food Coloring
• 1/2 Cup White Chocolate Chips

1. Preheat oven to 350 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, cocoa powder, butter, brown sugar, vanilla extract, baking soda, baking powder and salt.. Blend, scraping down sides occasionally, until smooth. Add as much food coloring as desired.
3. Transfer to a bowl and fold in white chocolate chips.
4. Scoop onto ungreased cookie sheets and bake for 12 to 15 minutes.
5. Makes about 18 cookies.

Hope you are having a great day! Try these cookies if you are looking to make it just a little bit better.

-Bethany