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!
