Martha Stewarts Allergen-Free Brownies
Allergen-Free Brownies
http://www.marthastewart.com/316354/allergen-free-brownies?xsc=eml_cod_2012_07_30&om_rid=Nsj5d-&om_mid=_BQFnf3B8jHKNR6
Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Marth how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free. (THe Martha Stewart Show, January Winter 2007)
Yield:
Makes about 5
Dozen mini brownies
Ingredients:
½ cup canola oil, plus more for pans.
¾ cup plus 2 tablespoons garbanzo and fava bean flour
¼ cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
1 teaspoon salt
½ cup unsweetened cocoa powder
½ cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
½ cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as tropical source.
Directions:
1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
2. in a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking soda, xanthan gum, salt, and unsweetened cocoa powder, set aside. In a large bowl, mix together applesauce, ½ cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a better. Fold in chocolate chips.
3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.
http://www.marthastewart.com/316354/allergen-free-brownies?xsc=eml_cod_2012_07_30&om_rid=Nsj5d-&om_mid=_BQFnf3B8jHKNR6
Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Marth how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free. (THe Martha Stewart Show, January Winter 2007)
Yield:
Makes about 5
Dozen mini brownies
Ingredients:
½ cup canola oil, plus more for pans.
¾ cup plus 2 tablespoons garbanzo and fava bean flour
¼ cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon xanthan gum
1 teaspoon salt
½ cup unsweetened cocoa powder
½ cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
½ cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as tropical source.
Directions:
1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
2. in a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking soda, xanthan gum, salt, and unsweetened cocoa powder, set aside. In a large bowl, mix together applesauce, ½ cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a better. Fold in chocolate chips.
3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.
