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Dairy free, Gluten free, Sugar free, Sweets

Vegan brownies

I found this recipe in Babycakes by Erin McKenna (pg 77). I substitutet the sugar with sukrin and used chopped vegan and sugar free chocolate as I could not find sugar free chock chips.

    1 cup gram flour (garbanzo bean flour)
    1/4 cup potato starch
    2 tbsp arrowroot
    1/2 cup unsweetened cocoa powder
    1 cup sukrin (or sugar of choice)
    2 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp xanthan gum
    1 tsp salt
    1/2 cup coconut oil, melted
    1/2 cup unsweetened applesauce
    2 tbsp pure vanilla extract
    1/2 cup hot water
    1 cup chopped vegan, sugarfree chocolate
    ~36 mini muffin liners

Preheat oven to 160C. Mix together the dry ingredients in a medium bowl. Add the wet ingredients to the dry and stirr till well combined. Fold in the chocolate pieces at the end. Divide evenly into the mini muffin liners and bake on centre shelf for 8 minutes. Cool on a rack before serving (my guests preferred them cooled compared to warm).

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About Trudy

Newly married engineer trying to force variety into the diet by blogging about it...

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