A friend of mine has an allergy to gluten and wheat products, so when she sent me a message to say she'd be stopping by my house for a cup of tea I thought I'd make some tasty gluten free munchies to go along with it. I stumbled across a recipe for these brownies, and really who can say no to a chocolatey little treat?
115g gram flour (chick pea flour)
35g potato starch (potato flour)
2 tbsp arrowroot
50g cocoa powder
200g unrefined caster sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp salt
125ml coconut oil (melted)
125ml unsweetened applesauce (if there are apple pieces in the applesauce, blend smooth)
1 tsp pure vanilla extract
125ml hot water or coffee
150g vegan chocolate chips
Preheat oven to 170°C (325°F) Gas Mark 3
Lightly grease three 12-cup mini cupcake tins with extra coconut oil, or line with mini cupcake cases. In a bowl mix together all of the dry ingredients. Add the oil, applesauce, vanilla and hot water/ coffee to the dry ingredients and stir until smooth. Using a spatula, fold in the chocolate chips until they are evenly distributed throughout the mixture.
Spoon the mixture into your tins (or cases). Bake in the preheated oven on the centre rack for 10 minutes, rotating the tray after 5 minutes. For a fudgier cake, bake the brownies for 8 minutes total. Insert a cake tester or tooth pick, which should come out clean. Let the brownies stand in the tins for 10 minutes before transferring to a cooling rack. The brownies are best served warm, but can be stored at room temperature for up to 3 days, just cover with clingfilm.