Gluten Free Sorghum Vegan Brownie Recipes
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)
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
Gently remove mini muffins or mini donuts (the latter is more challenging) and serve. Yummy!
A light and delicate chocolate feast, winner of our vegan brownie taste-off!