Babycakes Gluten Free Vegan Brownies Recipes

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VEGAN BROWNIES



Vegan Brownies image

Babycakes NYC is a bakery in New York City that specializes in allergen-free treats. Cofounder Erin McKenna shows Martha how to make brownies that are wheat-, gluten-, dairy-, casein-, and egg-free.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 5 dozen mini brownies

Number Of Ingredients 14

1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
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
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source

Steps:

  • Preheat oven to 325 degrees. Brush 3 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, 1/2 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 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.

BABYCAKE'S GLUTEN-FREE VEGAN BROWNIES



Babycake's Gluten-Free Vegan Brownies image

This recipe is free of wheat, gluten, dairy, casein, and eggs. The recipe is from Babycakes NYC, a bakery specializing in food allergies, and was featured on Martha Stewart! I haven't yet made it but I figure with Martha Stewart's approval, it must be good :)

Provided by Whats Cooking

Categories     Bar Cookie

Time 25m

Yield 24 muffins

Number Of Ingredients 15

1/2 cup canola oil, plus more for pans
3/4 cup garfava flour (blend of fava and garbanzo flours)
2 tablespoons garfava flour (additional)
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar (or 10 tablespoons plus 2 teaspoons agave nectar)
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
1/2 cup unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or 1/2 cup hot water
2 cups vegan gluten-free chocolate chips (such as Tropical Source or Enjoy Life)

Steps:

  • Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
  • 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, 1/2 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 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.

Nutrition Facts : Calories 90.3, Fat 4.8, SaturatedFat 0.5, Sodium 145.7, Carbohydrate 12.2, Fiber 0.8, Sugar 9, Protein 0.5

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