Zutaten für Gluten Free Two Bite Brownies
- Brown Rice Flour
- Gluten Free Oats
- Tapioca Starch
- Sorghum
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp guar gum
- 1 tbsp instant coffee granules
- 1/4 tsp sea salt
- 1 tbsp chia seeds
- 3 tbsp water
- Vegetable Oil
- Sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Yogurt
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
- 1/2 cup semi sweet chocolate chips
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup cashew milk (or almond/rice milk)
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Zubereitung von Gluten Free Two Bite Brownies
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a medium bowl, whisk together: 1 cup gluten-free all-purpose flour blend, ½ cup almond flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp guar gum, ¼ tsp salt, ½ cup unsweetened cocoa powder, and 1 tbsp instant coffee granules.
- In a small bowl, combine 1 tbsp chia seeds and 3 tbsp water. Let sit for 5 minutes to thicken.
- In a large bowl, cream together: ½ cup (1 stick) unsalted butter, softened, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 tsp vanilla extract until well combined.
- Stir in 1 cup cashew milk (or almond/rice milk).
- Gently fold in the chia seed mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup grated zucchini, ½ cup chopped walnuts, and ½ cup chocolate chips.
- Let the batter rest for 30 minutes.
- Fill mini muffin cups almost to the top.
- Bake for 15-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the tin before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
5g
Carbs
3g
