Recipe

Gluten Free Sorghum Vegan Brownie Recipes
Ingredients
Spectrum Palm Oil Shortening or mini cupcake liners

1/2 cup your favorite oil (I bet coconut oil would be really yummy, but I used canola)

3/4 cup plus 4 tablespoons sorghum flour

1/4 cup plus 2 tablespoons arrowroot starch

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 (I use Penzeys Dutch)

10 tablespoons plus 2 teaspoons agave nectar

1/2 cup unsweetened applesauce

2 tablespoons vanilla

1/2 cup brewed coffee or espresso (I use decaf)

2 cups dairy-free and soy-free chocolate chips (Enjoy Life)

Directions
Special equipment: 2 Mini muffin tins or mini donut molds, although they are a bit delicate for the latter.

Preheat oven to 325. Either line mini muffin tins with mini cupcake liners or baste with shortening.

Combine dry ingredients in a medium bowl, mix, and set aside. In a large bowl, whisk together the wet ingredients. Gently fold in dry ingredients. Fold in chocolate chips.

Fill each mini muffin cup (or mini donut mold etc) with 1 tbsp. batter. Put in oven and bake until a toothpick inserted into
the center comes out clean, 12 to 15 minutes. Place muffin tin on a cooling rack and let cool. Don’t put warm muffins on a plate or moisture may make the bottom soggy.

Gently remove mini muffins or mini donuts (the latter is more challenging) and serve. Yummy!

Notes
A light and delicate chocolate feast, winner of our vegan brownie taste-off!