Tuesday, July 31, 2012

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.

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