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Gluten-Free Blueberry Brownie Bites

Gluten free vegan brownie bits


Vegan blueberry brownie bites aka financiers


The idea for blueberry brownies came to me in the middle of shampooing my hair. I was thinking about a chocolate bar I'd seen the day before (what, you don't think about chocolate in the shower?). It was a slim dark chocolate confection with dried blueberries. I'm a fruit and chocolate combo fan, you see. I love berries and chocolate. Orange and chocolate. Pineapple and chocolate. Actually, is there anything that doesn't taste better with some chocolate?

Such are my ponderous meanderings.

Blueberry Brownie Bites - A Gluten-Free Vegan Recipe

Recipe posted May 2009

I used organic frozen wild blueberries in this chocolate brownie recipe. I thawed them first and patted them dry. In summer, use fresh blueberries.

Preheat the oven to 350ºF. Grease and g-free flour or line a twelve-cup muffin tin with papers.

Whisk together the dry ingredients:

3/4 cup sorghum flour
1/4 cup potato starch (not potato flour!)
1/3 cup organic cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon xanthan gum
1 cup organic cane sugar

Mix your egg replacer:

1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water (the equivalent of one egg)

Add it to the dry ingredients along with:

1/2 cup organic coconut oil or Spectrum Organic Shortening
2 teaspoons bourbon vanilla
1 tablespoon raw organic agave (or honey)
1/2 cup hot water

Beat with a wooden spoon till smooth. Add in:

1/2 cup vegan chocolate chips
1 cup wild blueberries

Stir to combine.

Instructions:


Spoon the batter into the 12 cupcake cups (I use this ice scream scoop to do this- easy peasy). Use wet fingers to even out the batter, if you like.

Bake in the center of a 350 degree F oven for about 20 to 25 minutes- keep an eye on them. They should be firm to the touch.

Cool on a wire rack; remove the brownies from the pan to continue cooling when they are not too hot to handle; this keeps the bottoms from getting steamed (meaning, soggy).
Wonderful warm and gooey.

Wrap cooled brownies individually and freeze for a future gluten-free sweet. Warm briefly in the microwave before serving.

Cook time: 22 min

Yield: Makes one dozen brownies.





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