Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 Okay.. so this was on the Martha website. Not only Vegan (no eggs, no milk) but also gluten free... yippee! and fab darling, just fab. I used brown rice flour instead of the bean flour... I also used the soy free/gluten free/dairy free " Enjoy Life " mini choc chips because the sunspire have soy. your mileage may vary...but DARN these are way too delicious. go here: http://www.marthastewart.com/recipe/allergen-free-brownies or read this: Makes about 5 dozen mini brownies 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 Directions 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. ** Note form Laurie: 1/2 the batter in a 7 x 9 baking pan made " real " brownies. The kids liked the mini muffin version better and I like the " in the pan " version. It's all good. Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 I had some of the these cupcakes at Babycakes (the bakery in NYC where they were developed) last July. They are amazing. Be sure to visit the bakery in person if you get to the city. They have some amazing things and so many choices for us gluten/dairy/egg-free folks. margaret On Mon, Jan 5, 2009 at 1:33 PM, Laurie <lau123 wrote: > Okay.. so this was on the Martha website. Not only Vegan (no eggs, no > milk) but also gluten free... yippee! and fab darling, just fab. > > I used brown rice flour instead of the bean flour... I also used the > soy free/gluten free/dairy free " Enjoy Life " mini choc chips because > the sunspire have soy. > > your mileage may vary...but DARN these are way too delicious. > > go here: > http://www.marthastewart.com/recipe/allergen-free-brownies > > or read this: > > Makes about 5 dozen mini brownies > 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 > Directions > 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. > > ** Note form Laurie: 1/2 the batter in a 7 x 9 baking pan made " real " > brownies. The kids liked the mini muffin version better and I like > the " in the pan " version. > > It's all good. > > Laurie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 I am actually not so sure how " kid friendly " they are with the coffee in them, I will sub that out nex time... they are zooming around like crazy people ... or.. sort of like " kids who had coffee " .. coincidence? probably not. hmmmm Laurie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 It is a snowy day here in Maine, so I decided to try these. And wow! They are good! Even my hubby and daughter like them. I didn't have any arrowroot so I replaced it with corn starch. Thanks for posting this recipe. oh, and I never use xathan gum. They turned out great! pat , " Laurie " <lau123 wrote: > > Okay.. so this was on the Martha website. Not only Vegan (no eggs, no > milk) but also gluten free... yippee! and fab darling, just fab. > > I used brown rice flour instead of the bean flour... I also used the > soy free/gluten free/dairy free " Enjoy Life " mini choc chips because > the sunspire have soy. > > your mileage may vary...but DARN these are way too delicious. > > go here: > http://www.marthastewart.com/recipe/allergen-free-brownies > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 They were a hit also with my 4 kids and even my dh who usually refuse to eat our alergy free foods. I used guar gum instead of xanthan gum and instead of bean flour I used 3/8 cup milo flour, 3/8 cup white rice flour and 2 tbsp tapioca starch. --- On Sun, 11/1/09, catladybug8355 <catladybug8355 wrote: catladybug8355 <catladybug8355 Re: Martha's Vegan Brownies Sunday, 11 January, 2009, 11:31 AM It is a snowy day here in Maine, so I decided to try these. And wow! They are good! Even my hubby and daughter like them. I didn't have any arrowroot so I replaced it with corn starch. Thanks for posting this recipe. oh, and I never use xathan gum. They turned out great! pat Vegan-and-Gluten- Free@ .com, " Laurie " <lau123 wrote: > > Okay.. so this was on the Martha website. Not only Vegan (no eggs, no > milk) but also gluten free... yippee! and fab darling, just fab. > > I used brown rice flour instead of the bean flour... I also used the > soy free/gluten free/dairy free " Enjoy Life " mini choc chips because > the sunspire have soy. > > your mileage may vary...but DARN these are way too delicious. > > go here: > http://www.marthast ewart.com/ recipe/allergen- free-brownies > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 What's milo flour? On 12/01/2009, at 1:32 PM, Colleen McLaughlin wrote: > They were a hit also with my 4 kids and even my dh who usually > refuse to eat our alergy free foods. I used guar gum instead of > xanthan gum and instead of bean flour I used 3/8 cup milo flour, 3/8 > cup white rice flour and 2 tbsp tapioca starch. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Yep, they were a hit with my family today, too! I have to say, they were awesome! For any brownie - let alone one that is GF and Vegan. Fantastic! We used 1/2 c. sweet sorghum and 1/2 c. brown rice flours for the garfava bean flour (ran out!). These were the best! Nicole On Sun, Jan 11, 2009 at 11:31 AM, catladybug8355 <catladybug8355wrote: > It is a snowy day here in Maine, so I decided to try these. And wow! > They are good! Even my hubby and daughter like them. I didn't have any > arrowroot so I replaced it with corn starch. Thanks for posting this > recipe. oh, and I never use xathan gum. They turned out great! > > pat > > --- In <%40>, > " Laurie " <lau123 > wrote: > > > > Okay.. so this was on the Martha website. Not only Vegan (no eggs, no > > milk) but also gluten free... yippee! and fab darling, just fab. > > > > I used brown rice flour instead of the bean flour... I also used the > > soy free/gluten free/dairy free " Enjoy Life " mini choc chips because > > the sunspire have soy. > > > > your mileage may vary...but DARN these are way too delicious. > > > > go here: > > http://www.marthastewart.com/recipe/allergen-free-brownies > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 it's another name for sorghum flour --- On Sun, 11/1/09, Alice Leonard <alice wrote: Alice Leonard <alice Re: Re: Martha's Vegan Brownies Sunday, 11 January, 2009, 8:16 PM What's milo flour? On 12/01/2009, at 1:32 PM, Colleen McLaughlin wrote: > They were a hit also with my 4 kids and even my dh who usually > refuse to eat our alergy free foods. I used guar gum instead of > xanthan gum and instead of bean flour I used 3/8 cup milo flour, 3/8 > cup white rice flour and 2 tbsp tapioca starch. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 After all the rave reviews, I had to make these quick for dessert tonight. Yum! This is the very best brownie we've made since going gluten-dairy-egg-free. Thank you for sharing the recipe. --Shawn Quote Link to comment Share on other sites More sharing options...
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