WHITE BEAN CUPCAKE

For the month of January, my family went through a Detox using principles from the GAPS diet. Basically, you avoid everything that is hard on the gut (grains, sugar, processed foods) and you eat a LOT of food that is good to your gut (broth-based, lots of cultured food, veggies, pastured meat and wild seafood.) We did pretty good, but after a month, my husband who loves Pizza and such is ready to go back to his comfort foods.

Going grain-free is hard in our grain-loving culture. But oh it feels really good! I feel so much healthier and more energetic. We ate a whole lot more veggies to replace the grain portion on our plates. But since I don’t want my family to feel deprived, we’re slowly including grains back in our diet but much more selectively and if I can help it, prepared properly (soaking/sprouting/souring).

Alternatively, I’ve also used beans in cakes and cupcake recipes with much success. For my daughter’s first birthday, I used black beans and it was a hit. I’ll share that for another time. Today, we’re getting our munchies from a Vanilla Flavored Cupcake using white beans!

This recipe packs fiber, protein and the goodness of coconut oil! Try to use free-range and organic eggs if you can. My little test taster approved and ate about 3 of them one after another! And did I mention this baby is sugar-free?

White Bean Cupcake

Adapted from Spunky Coconut

1. Pre-heat oven to 350 degrees. Prepare muffin liners/cups in muffin baking pan.

2. Mix in a bowl and set aside:

• 1/3 cup coconut flour, sifted
• 1/2 tsp sea salt
• 2 tsp baking soda

3. Mix in a food processor:

• 2 cups cooked white beans, room temperature (you can use canned beans if you’d like)
• 6 eggs
• 1-2 drops of liquid stevia or about 3/4 teaspoon
• 1 tsp vanilla extract
• 1/4 cup honey
• 3-4 teaspoons of applesauce
• 1/4 cup melted coconut oil (room temperature) or butter

4. Add dry ingredients and puree well.

5.  Pour into muffin pan and bake at 350 degrees for about 12-15 minutes.

6. Let it cool and have at it! Yum Yum Yum!

Your Turn: Please let me know if you get around to trying this recipe and enjoyed it!!! Comment luv below appreciated and of course, sharing (on Facebook or however you fancy) is the only kind thing to do.

P.S. This post is part of Kelly’s Real Food Wednesdays and Kimi’s PennyWise Platter.