Mini Gluten Free/Sugar Free Black Bean Cupcakes

These little cupcakes contain no sugar, are gluten free and vegan, and are super tasty! They have a great texture, just like a "normal" chocolate cupcake, and they have a great chocolate-y taste, as well. 

Bake up these cupcakes, and no one will guess the ingredients that make them secretly healthy!

If you want to make these cupcakes extra tasty, try adding some of my Sugar Free Chocolate Whipped Cream Frosting on top.

Mini Sugar Free Black Bean Cupcakes

• 9 Tablespoons Water
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans
• 2 Tablespoon NuStevia Cocoa Syrup
• 2 Tablespoons Oil
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Vinegar

1. Preheat oven to 350 degrees.
2. Put the water and flaxseed meal in the bowl of your blender and pulse a couple of times. Let sit a few minutes.
3. Add all of the rest of the ingredients besides the baking soda and vinegar and blend until very smooth.
4. Move batter into a medium size bowl and sprinkle baking soda over the top. Add the vinegar and fold in just until combined.
5. Scoop into a greased 24 cup mini muffin tin. Bake for about 15 minutes.

Enjoy!

-Bethany

Gluten Free Chocolate Chip Shortbread Bites

What could be more fun than a bite size treat filled with mini chocolate chips? These little shortbread bites are gluten free, and they are perfect for serving at a party, or for snacking on all by yourself!

These little Gluten Free Chocolate Chip Shortbread Bites are super easy to make, and they are tasty, too. They have a bit of a crunch to them, even while they melt in your mouth. There are a bunch of delicious chocolate chips tossed in them, and they are super fun.

Gluten Free Chocolate Chip Shortbread Bites

• 6 Tablespoons Butter, room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 2 Tablespoons Cornstarch 
• 1/2 teaspoon Xanthan Gum
• 1/2 Cup Chocolate Chips (mini or regular)

1. Preheat oven to 350 degrees.
2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
3. Add the vanilla and salt to the butter mixture and beat again.
4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. Add a couple of Tablespoons of it to a small  bowl and coat the chocolate chips in it.
5. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips.
6. Line a mini muffin tin with 24 wrappers and scoop rounded half Tablespoons of dough into each, pressing down slightly.
7. Bake for  9 to 12 minutes. It's better to under-bake them than to over bake them.
8. Cool, remove from wrappers, and enjoy!

Hope you like them as much as I do!

-Bethany

Linking up to Sunday Fitness and Food link-up found here and here.

Gluten Free Cinnamon Roll Bites

These little mini cinnamon roll bites don't actually roll at all. They are fairly easy to make, gluten free, and so tasty! 

These cinnamon roll bites would be perfect for your holiday breakfast. They are so fun and handy to eat, and they will make any day even better!

Gluten Free Cinnamon Roll Bites

• 2 Tablespoons Butter
• 1/4 Cup Sugar
• 2/3 Cup of warm Milk
• 1 Tablespoon Yeast
• 1 Egg (or 3 Tablespoons hot Water mixed with 1 Tablespoon Flaxseed Meal)
• 1/4 Cup Canola Oil
• 1 Teaspoon Vanilla Extract
• 1/2 Cup White Rice Flour
• 1 Cup Corn Starch
• 2 1/2 Teaspoons Xantham Gum
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda

Topping:

Brown sugar
Cinnamon

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the butter and sugar. 
3. Heat your milk, not too hot but warm enough to activate yeast, and add in the yeast. Whisk together until dissolved. 
4. Add the milk/yeast mixture to the sugar and stir together. Add the egg (or flaxegg), oil and vanilla, and mix again. 
5. Add all of the dry ingredients and mix well to combine, removing all lumps (expect the dough to be pretty soft).
6. Grease a mini muffin tin. Scoop dough to fill all 24 cups.
7. Sprinkle brown sugar and cinnamon all over the tops.
8. Bake for 10 to 12 minutes. Cool a bit and drizzle with frosting or eat as they are.

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Mini Chocolate Cupcakes With Whipped Chocolate Ganache And M&Ms

These gluten free cupcakes are super fun and cute, not to mention delicious!

My nieces and nephew loved the surprise inside.

The cupcakes themselves are chocolate, and they are filled with mini M&Ms and then topped with a rich, chocolate ganache. Make them for your family, and they are sure to be a big hit.

Gluten Free Mini Chocolate Cupcakes With Whipped Chocolate Ganache And M&Ms

• 3 Tablespoons Hot Water
• 1 Tablespoon Flaxseed Meal
• 1/4 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 3 Tablespoons Sugar
• 1/4 Cup Cocoa Powder
• 2 Tablespoons Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/8 teaspoon Salt
• 1/2 teaspoon Vanilla Extract
• 1/4 Cup Oil
• 1/4 Cup Water
• Mini M&Ms

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it, setting aside for about 10 minutes.
3. In a large bowl whisk together rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking powder, baking soda and salt.
4. Add the flax-eggs, vanilla, oil and water to the dry ingredients and mix until combined.
5. Line a mini muffin pan with 16 wrappers.
6. Bake cupcakes for 10 to 14 minutes or until toothpick comes out clean. 
7. Cool, then use a knife to remove a small bit of the center of each cupcake. Fill hole with mini M&Ms.
8. Frost and top with M&Ms.

Whipped Ganache Frosting

• 1/2 Cup Whipping Cream
• 1 Cup Chocolate Chips

1. Heat heavy cream just until boiling and pour over chocolate chips.
2. Stir together and put in fridge until completely cool.
3. Move to the bowl of your stand mixer and use whisk attachment to whip it.

Enjoy!
-Bethany

Gluten Free Brownie Bites

Brownies are my favorite.

I love how chewy, chocolate-y, soft, moist, decadent, sweet and delicious they can be. I love them frosted. I love them plain. I love them warm. I love them standing in the rain, on a train...

Anyways...

Brownies are amazing in any form, but when baked into perfect, little bit size pieces? They are the best. I brought these brownies to my brother's graduation party in June and they disappeared quickly. I even got asked for the recipe.

These brownies are super cute and they taste even better than they look.

Yum. I need another one of these, like right now.

These brownies are especially good when topped with a rich, chocolate frosting (recipe below). Go ahead and make them and fall in love with them, yourself.

Gluten Free Brownie Bites

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 2/3 Cup Cocoa
• 1/2 Cup Brown Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 Cup Butter, melted
• 3 Tablespoons Water, hot
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Milk

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it, letting it sit for 10 minutes.
3. In a medium bowl measure the sugars, cocoa, brown rice flour, cornstarch, xanthan gum, baking powder and salt. Whisk to combine.
4. Make a well in the dry ingredients and add the remaining ingredients. Stir well.
5. Scoop tablespoonfuls into a well greased mini muffin pan and bake for 12 to 15 minutes. Allow to cool slightly before removing from pan. Makes 20 - 24.

Frosting

• 3 Tablespoons Butter, softened
• 3 Tablespoons Cocoa Powder
• 1 Tablespoon Light Corn Syrup
• 1/2 teaspoon Vanilla Extract
• A pinch of salt
• 1 Cup Powdered Sugar
• 2 Tablespoons Milk

1. Combine the butter, cocoa powder, corn syrup and vanilla in the bowl of your mixer and beat until combined.
2. Add the milk and powered sugar and beat again.
3. Fill piping bag and pipe onto the brownies.

Frosting from here.

Enjoy!
-Bethany