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Brownie Bites

Gluten Free of course!

½ cup canola oil, plus more for pans

¾ cup plus 2 TBSP garbanzo and fava bean flour

¼ cup potato starch

2 TBSP arrowroot

1 cup unrefined sugar

2 ¼ tsp baking powder

¼ tsp baking soda

¼ tsp xanthan gum

1 tsp salt

½ cup unsweetened cocoa powder

½ cup store bought unsweetened applesauce

2 TBSP pure vanilla extract

½ cup brewed coffee or hot water

2 cups chocolate chips

Preheat oven to 325 degrees.  Brush 4 dozen mini muffin pans with oil, set aside.

In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, 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 batter.  Fold in chocolate chips.

Place 1 TBSP batter into each prepared muffin cup.  Transfer muffin pans to oven and bake until a toothpick inserted into center comes out clean, 12-15 minutes. 

Let cool completely on a wire rack before un-molding.

Note: Recipe from Babycakes NYC