Thanks to Karma Chow for this recipe:
1-1/4 c. Bob's Red Mill gluten-free all-purpose baking flour
1 cup Palm sugar
1/2 cup raw cacao powder
2-1/2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon xanthan gum
1 cup applesauce
1⁄2 cup coconut oil (melted) or avocado oil
2 tablespoon vanilla extract
1 cup grain sweetened chocolate chips
Preheat oven to 325 degrees. Spray mini-muffin pan with vegetable oil spray or line with mini muffin papers.
In a medium bowl, combine baking flour, palm sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum.
In another bowl, whisk applesauce, oil and vanilla, then stir into dry ingredients. Stir in chocolate chips.
Spoon batter into muffin pan, filling each cup three-quarters full. Bake for 15 minutes, or until set. Allow brownies to cool in pan for 15 minutes, then turn out onto a rack to cool completely.
1-1/4 c. Bob's Red Mill gluten-free all-purpose baking flour
1 cup Palm sugar
1/2 cup raw cacao powder
2-1/2 teaspoons baking powder
1⁄4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon xanthan gum
1 cup applesauce
1⁄2 cup coconut oil (melted) or avocado oil
2 tablespoon vanilla extract
1 cup grain sweetened chocolate chips
Preheat oven to 325 degrees. Spray mini-muffin pan with vegetable oil spray or line with mini muffin papers.
In a medium bowl, combine baking flour, palm sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum.
In another bowl, whisk applesauce, oil and vanilla, then stir into dry ingredients. Stir in chocolate chips.
Spoon batter into muffin pan, filling each cup three-quarters full. Bake for 15 minutes, or until set. Allow brownies to cool in pan for 15 minutes, then turn out onto a rack to cool completely.
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