Gluten And Allergy Free Brownies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 60 |
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Recipe from Babycakes Bakery, NYC, as seen on the Martha Stewart Show. This recipe is free of wheat, gluten, dairy, casein, and eggs, and can be made sugar free. They can be baked in muffin cups. They are moist and hold their shape. Ingredients:
1/2 cup canola oil, plus more for pans |
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). |
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, such as tropical source (don't skip the chocolate chips, they really make the brownies). |
Directions:
1. Preheat oven to 325°.
2. Brush 3 dozen mini-muffin pans with oil; set aside.
3. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
4. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla.
5. Slowly add flour mixture, stirring to combine.
6. Stir in coffee until it forms a batter. Fold in chocolate chips.
7. Place 1 tablespoon batter into each prepared muffin cup.
8. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
9. Let cool completely on a wire rack before unmolding.
10. Makes about 5 dozen mini brownies
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