Lemon Garbanzo Bean Brownies/Cupcakes

I decided to try something new using my Black Bean Brownie recipe as a base.

Lemon Garbanzo Bean Brownies/Cupcakes

1 15.5-oz can garbanzo beans, rinsed and drained
3 eggs
3 tbsp olive oil
 ½ cup white rice flour (gluten-free, Bob's Red Mill brand)
Coarse salt, a pinch
½ tsp baking powder
1 tsp vanilla extract
3 tsp lemon extract
2/3 cup brown sugar, packed (substituted with Splenda Brown Sugar mix)

Preheat oven to 350. Lightly brush an 8" x 8" baking pan with oil.

In food processor,  add one tbsp of olive oil before adding the garbanzo beans.  Process until half of bhe beans are smooth.  Add the remaining 2 tbsp of olive oil and process until all smooth (you may have to use a spoon every now and then to push unprocessed beans to the bottom to get all). Then spoon into a mixing bowl.

Add the eggs, vanilla and lemon extract, salt, baking powder, and sugar; mix until smooth. Then add the white rice flour and gently mix until everything is incorporated.

Transfer to a baking pan or if you want to make cupcake sized portions, a six-cavity cupcake mold (I use silicone for most of my baking as it's easier to release baked products).

Bake for 30 minutes and let cool.  

For a variety, I added mini chocolate chips to the tops of half the cupcakes.

The garbanzo beans and the white rice flour make this a heavier dessert than the black bean brownies. Very yummy!

GF Dog Treat Recipe

I finally created my own gluten-free dog treat recipe!  This dough is easy to roll out and doesn't fall apart once baked like some of the recipes I found online.  I happened to have the flours on hand, tried the combination and to my relief, the treats came out the way I wanted.   

SWEET POTATO DOG TREAT RECIPE

Wet Ingredients

• 1 1/2 cups of mashed cooked sweet potato
• 1 TB olive oil
• 1 TB flax seed oil (if you don't have or can't use, substitute with olive oil)
• 1 egg

Dry Ingredients

• 1 1/4 cups GF brown rice flour 
• 3/4 cup GF all-purpose flour 
• 2/3 cup coconut flour
• 2 TB GF flax seed meal (if you don't have or can't use, substitute with oatmeal or leave out)
• 2 TB GF oatmeal 
• 2 TSP baking soda

Preheat oven to 300 degrees.

Blend the mashed sweet potato, egg and oils until smooth.  Add the dry ingredients and mix until evenly combined.

Knead the dough before turning onto a lightly floured (I used the brown rice flour) counter.   If the dough does not stick together, add a tsp of water and knead until the dough feels like it will hold together.  Take half the dough and sprinkle flour on the top before using the rolling pin.  Roll out into 1/4 inch thickness, sprinkling more flour if needed, cut into shapes and transfer to the baking sheet.  Add a handful of dough to leftovers and continue until you can't cut out anymore.  Whatever is left I just roll in my palm and flatten.

Bake 15 minutes on one side, flip and bake another 15 minutes.  Let the treats cool completely (or overnight) then bake again 10 minutes each side.  Allow the treats to cool completely before storing.

One recipe will make around 45-48 small treats (I used my heart shape cookie cutter).  If you decide to use the dog bone cookie cutter, bake at 275 degrees for 20 minutes each side; then 10 minutes each side at 300 degrees  for second round.

I'm going to experiment with this recipe with mashed carrots, pumpkin, potato, zucchini and peas for variety.

Note: most of my gluten-free dry ingredients Bob's Red Mill brands. I bought the coconut flour from the bulk section at a local co-op.