The biggest feedback I got about my baking was really that I needed more gluten free options. But the problem is that gluten free food sucks!! Ok, that was harsh. But honestly, so much of it is really bland with dry or unappealing textures. I do have my gluten free macaroon, which is damn good but I wanted something else to sell on May 3rd. So I asked the land of Facebook and lots of suggestions came.
I made a chocolate quinoa cupcake with whipped buttercream frosting that was pretty good. The people who ate my test batch loved them, but when a recipe calls for 6 eggs the egg replacer falls a little flat, in my opinion.
Those are the quinoa cupcakes above.
Tonight I thought I'd try another recipe went to me. It only called for one egg and was a one bowl dessert which is my fave. It's actually all made in a food processor which is even better. I doubled the recipe to make 10 joe louis sized whoopie pies. Because I'm gluttonous like that.
2 cups of black beans
6 tbsp cacao powder
2 "eggs" (I used Ener-G GF replacer)
3 tbsp coconut oil, melted
2 tsp vanilla
1/2 cup of agave nectar
3 tsp baking soda
Here's where it gets easy. Preheat oven to 350. Throw all ingredients into a food processor and process until smoothe.
Spoon about 1.5 of batter at a time onto cookie sheet and leave room for spreading. Bake for 20 minutes and voila!!
While they're cooling, make the icing.
1/2 cup vegetable shortening
1/2 cup earth balance
3.5 cups powdered sugar
2 tbsp cacao (if you want chocolate)
1 tsp vanilla
1/4 cup almond milk
Mix the earth balance and shortening together, add the remaining ingredients and stir well. Then use electric beater and whip into a beautiful sugary dream.
When cookies are cool, pipe onto one side of a cookie and press together. BAM! Whoopie pies straight from heaven!!