Recipe

Allergen-free Brownies Recipe

	Wendio / All my dishes 9 months, 2 weeks ago Missing those brownies you can no longer eat? Well read below for an AWESOME recipe compliments of Erin McKenna of Babycakes bakery in NYC as seen on Martha Stewart. Prep:10m Cook:20m Servings:5	Wendio
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Ingredients

1/2 cup canola oil, plus more for pans

3/4 cup plus 2 tablespoons garbanzo/fava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup store-bought unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips (Tropical Source or Enjoy Life)

1 cup frozen raspberries or blueberries (optional)

Directions

Preheat oven to 325 degrees. 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 and place a couple berries on top. 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.

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