Babycake'S Gluten-Free Vegan Brownies - cooking recipe

Ingredients

1/2 cup canola oil, plus more for pans
3/4 cup garfava flour (blend of fava and garbanzo flours)
2 tablespoons garfava flour (additional)
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 unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or 1/2 cup hot water
2 cups vegan gluten-free chocolate chips (such as Tropical Source or Enjoy Life)

Preparation

Preheat oven to 325\u00b0. Grease three 12-muffin mini-muffin pans with oil.
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 greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.