Gluten and Allergy Free Brownies
From lor 16 years agoIngredients
- 1/2 cup canola oil, plus more for pans shopping list
- 3/4 cup plus 2 tablespoons garbanzo and fava bean flour (some use a garbanzo bean and fava bean flour made by Bob's Red Mill; other's use garbanzo bean flour from the bulk section of the health food store because they can't have fava beans, it works just fine). shopping list
- 1/4 cup potato starch shopping list
- 2 Tablespoons arrowroot shopping list
- 1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar shopping list
- 2-1/4 teaspoons baking powder shopping list
- 1/4 teaspoon baking soda shopping list
- 1/4 teaspoon xanthan gum shopping list
- 1 teaspoon salt shopping list
- 1/2 cup unsweetened cocoa powder shopping list
- 1/2 cup store-bought unsweetened applesauce shopping list
- 2 Tablespoons pure vanilla extract shopping list
- 1/2 cup brewed coffee or hot water shopping list
- 2 cups vegan gluten-free chocolate chips, such as Tropical Source (don't skip the chocolate chips, they really make the brownies). shopping list
How to make it
- Preheat oven to 325°.
- Brush 3 dozen mini-muffin pans with oil; set aside.
- In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
- In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla.
- Slowly add flour mixture, stirring to combine.
- Stir in coffee until it forms a batter. Fold in chocolate chips.
- Place 1 tablespoon batter into each prepared muffin cup.
- Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
- Let cool completely on a wire rack before unmolding.
- Makes about 5 dozen mini brownies
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