Babycake's Gluten-Free Vegan Brownies |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :) Ingredients:
1/2 cup canola oil, plus more for pans |
3/4 cup garfava flour (blend of fava and garbanzo flours) |
2 tablespoons garfava flour (additional) |
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 unsweetened applesauce |
2 tablespoons pure vanilla extract |
1/2 cup brewed coffee or 1/2 cup hot water |
2 cups vegan gluten-free chocolate chips (such as tropical source or enjoy life) |
Directions:
1. Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
3. 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.
4. Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.
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