Makes 12 servings
Note:
These delightful treats come from "BabyCakes", the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC.
Ingredients:
1/2 cup GF Garbanzo Fava Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Arrowroot Starch
1-1/4 cups Evaporated Cane Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Sea Salt
1/2 cup Coconut Oil or Canola Oil
1/3 cup Applesauce, unsweetened
2 Tbsp Vanilla
1/2 cup Hot Water
1 cup Vegan Chocolate Chips
Procedure:
Step 1 Preheat the oven to 325°F. Lightly grease three 12-mini-muffin tins* with oil.
Step 2 In a medium bowl, whisk together the flours, potato starch, arrowroot starch, sugar, baking powder, baking soda, xanthan gum and salt. Add the 1/2 cup oil and the applesauce, vanilla and hot water and stir until batter is smooth. Using a plastic spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Step 3 Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake on the center rack for 9 minutes, rotating the tray 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
Step 4 Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover remaining blondies with plastic wrap and store at room temperature for up to 3 days.
Note:
*If you do not have mini-muffin tins, a greased 9 x 13-inch pan will work just fine. When using this method, bake blondies for 25 minutes.
Recipe Type: AuthenticNote:
These delightful treats come from "BabyCakes", the new cookbook from renowned gluten-free baker, Erin McKenna, owner of BabyCakes NYC.
Ingredients:
1/2 cup GF Garbanzo Fava Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
1/4 cup Arrowroot Starch
1-1/4 cups Evaporated Cane Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Xanthan Gum
1 tsp Sea Salt
1/2 cup Coconut Oil or Canola Oil
1/3 cup Applesauce, unsweetened
2 Tbsp Vanilla
1/2 cup Hot Water
1 cup Vegan Chocolate Chips
Procedure:
Step 1 Preheat the oven to 325°F. Lightly grease three 12-mini-muffin tins* with oil.
Step 2 In a medium bowl, whisk together the flours, potato starch, arrowroot starch, sugar, baking powder, baking soda, xanthan gum and salt. Add the 1/2 cup oil and the applesauce, vanilla and hot water and stir until batter is smooth. Using a plastic spatula, gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Step 3 Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake on the center rack for 9 minutes, rotating the tray 180 degrees after 5 minutes. The finished blondies will be golden brown and firm to the touch.
Step 4 Let the blondies stand in the tins for 10 minutes. To maintain freshness, leave the blondies in the muffin tins until ready to serve. Cover remaining blondies with plastic wrap and store at room temperature for up to 3 days.
Note:
*If you do not have mini-muffin tins, a greased 9 x 13-inch pan will work just fine. When using this method, bake blondies for 25 minutes.
Submitted By: Erin McKenna from the BabyCakes
Book: "BabyCakes"
Author: Erin McKenna
Recipe Author: Erin McKenna
Restaurant: BabyCakes
Source: http://www.bobsredmill.com/recipes.php?recipe=1522&print=true