Set oven to 325
Measurement is by grams, so you will need a scale
Dry Mix:
200 Brown Rice Flour
100 Dutch Cocoa (this makes a dark chocolate version, you can also to natural cocoa for a different flavor)
40 Potato starch
40 Potato starch
10 Salt
10 Baking
Powder
½ tsp. Zanthan Gum (my scale won’t register this weight, it is a very fine powder)
Wet Mix:
35/180 Chia
Seed and Water Puree
-in a blender add 35 grams of chia
seed and 180 grams of water and blend at highest speed for 90 seconds. I use a Blentec and it works great.
100 Coconut Milk (canned, not light, and shake
it up real good before you measure it out)
200 Coconut oil (you may need to liquefy this
by warming it up a little)
10 Vanilla Extract (always check to make
sure you use a real vanilla extract and
that it is Gluten-Free)
340 Organic Cane Sugar (If you don't need it to be vegan, you can use regular white sugar)
Premix both mixes, then combine and mix on medium speed for
about 3 minutes. Add a cup of gf chocolate chips (make sure they are allergy
free of course!) if you like (for brownies or muffins?).
Format options:
Muffins: Scoop ½ a cup of batter into regular cupcake lined
tins. Bake at 325 for 75 min and do the toothpick test to see if they are baked
through. Makes about a dozen muffins
Cupcakes: Scoop 1/4 a cup of batter into lined cupcake tins
and bake at 325 for 75 min and do the toothpick test. Makes about 18 cupcakes
Brownies: Grease a 8x12 baking pan (I use a glass one) with
coconut oil and pour batter into it. Evenly spread the batter around the pan.
Bake at 325 for 75minutes. Really this recipe looks like cake, so it you are
making brownies you may want to top it with something, like a ganache.
Pan Cake: Double the above recipe. Grease a 8x12 baking pan
(I use a glass one) with coconut oil and pour batter into it. Spread the batter
evenly around the pan, and bake at 325 for 75 minutes.
