Active time: 15 minutes
Total time: 45 minutes
Makes 36 to 40 mini brownies
Directions
Nonstick cooking spray
1 tablespoon ground flax seed
1 cup gluten-free all-purpose flour
½ cup cocoa powder
½ cup organic cane sugar
½ cup Sucanat
¼ cup potato starch
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2 tablespoons arrowroot starch
2 teaspoons baking powder
1 teaspoon sea salt
½ teaspoon xanthan gum
¼ teaspoon baking soda
½ cup coconut oil or canola oil
½ cup applesauce
½ cup hot black coffee (you can use
decaf coffee, chocolate almond milk or chocolate soy milk as alternatives)
2 tablespoons vanilla extract
¼ cup vegan chocolate chips
2 cups Chocolate Ganache
1. Preheat the oven to 350°F. Spray mini muffin pans with cooking spray or line with mini cupcake liners.
2. In a small bowl, combine the ground flax seed with 3 tablespoons of filtered water and set aside to thicken.
3. In a medium bowl, mix together the flour, cocoa powder, sugar, Sucanat, potato starch, arrowroot starch, bakingpowder, salt, xanthan gum and baking soda.
4. In a small bowl, combine the flax mixture, coconut oil, applesauce, hot coffee and vanilla. Stir until smooth. Using arubber spatula, gently fold in the flax seed mixture until fully incorporated. Stir in the chocolate chips.
5. Using a small ice-cream scoop or tablespoon, scoop the batter into the prepared mini muffin cups.
6. Bake the brownies in the center of the oven for 10 minutes, or until they have firm edges and soft centers. Don’toverbake!
7. Let the brownies cool a little in the pan for 10 minutes before serving;
They are best served warm topped with chocolate ganache.
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