Do you have enough fiber in your gluten free diet?
Don't feel guilty about eating a brownie. Don't feel pressured to take a fiber supplement.
These gluten free fiber brownies are just what you need. A delicious chocolaty dessert-like brownie that is power packed with enough fiber to rival any bran muffin. You definitely won't mind eating a few of these in the morning, afternoon, or anytime.
Try them! You'll love them.
- 1 cup cocoa powder
- 1 cup certified gluten free oat flour
- 2/3 cup almond meal
- 1/2 cup cornstarch (or arrowroot powder)
- 1/2 cup sweet white sorghum flour
- 1/4 cup inulin
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 teaspoon xanthan gum (or guar gum)
- 1/2 cup sugar
- 1/3 cup dark brown sugar
- 1 egg
- 1 tablespoon flaxseed meal
- 3 tablespoons hot water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon pure vanilla extract (gluten free)
- 1 cup milk (or your favorite milk substitute)
- 1 tablespoon apple cider vinegar
- 1/4 cup softened butter
Whisk the oat flour, cornstarch, almond meal, sorghum, inulin, cocoa, baking soda, baking powder, salt, nutmeg, and xanthan gum together thoroughly in a separate bowl and set this aside.
Mix the tablespoon of flaxseed meal, 3 tablespoons of hot water, and 1 tablespoon of extra virgin olive oil together and set this aside.
Mix the milk and the apple cider vinegar together and set this aside. (Skip this step by using buttermilk in place of the milk and vinegar.)
Cream the sugar, brown sugar, egg, butter, vanilla, and flaxseed/olive oil mixture in your stand mixer.
Add in the flour mixture a third at a time following the first two thirds with 1/2 of the milk each time. So it's flour, mix, milk, mix, flour, mix, milk, mix, flour, mix. The end brownie batter is thick and might try to climb the beaters. If this happens I just tilt my beaters slightly out of the bowl and continue mixing.
Preheat oven to 425 degrees. Spray a mini muffin pan with your favorite nonstick cooking spray. (I used Pam.) Fill the pan with the batter using a spoon. Bake at 425 degrees for 10 minutes.
When you remove the muffin pan from the oven, tilt the muffins slightly in the pan and let sit for a few minutes. This helps maintain a unified texture on the bottoms instead of them getting steamy and damp which happens occasionally.
Remove from the pan and cool completely on a wire rack.
I got 36 mini fiber brownies out of this recipe. You may get more or less depending on how full you fill the mini muffin pan cups.