Gluten-free trumps tradition
Coffee and pumpkin add rich flavour and texture to this gluten-free treat.
These brownies aren’t just vegan and gluten free, they really are the best ever. Moist, rich and not cakey at all, they’re better than mom could make.
Gluten-free brownies
250 ml (1/2 cup) margarine
250 ml (1/2 cup) canned pumpkin
5 ml (1 tsp) instant coffee, dissolved in 15 ml (1 Tbsp) hot water
2.5 ml (1/2 tsp) vanilla extract
152 ml (2/3 cup) cocoa powder
76 ml (1/3 cup) potato starch
57 ml (1/4 cup) rice flour
1 ml (1/4 tsp) salt
250 ml (1 cup) granulated sugar
125 ml (1/2 cup) chocolate chips
Preheat oven to 177 C (350 F). Lightly grease a 20-centimetre baking pan. Melt the margarine. Stir in canned pumpkin, coffee mixture and vanilla, mixing until smooth.
Whisk together the cocoa powder, potato starch, rice flower, salt and sugar. Add wet ingredients to dry and stir until well combined, then add chocolate chips.
Pour batter into prepared pan and bake for 25 to 30 minutes, until the top is no longer wet and a toothpick comes out clean. Let brownies cool in pan before cutting.
*Be sure to check the ingredient lists on the margarine and chocolate chips to make sure they don’t contain dairy, eggs, or gluten.
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