Gingerbread Brownies
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Recipe type: Vegan (option), Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 8x8
 
These gluten-free, sugar-reduced gingerbread inspired brownies are the perfect fall dessert. Best enjoyed with a tall mug of tea and a dollop of coconut whipped cream & a sprinkle of cinnamon.
Ingredients
Dry
  • ⅓ cup + 1 tablespoon white rice flour
  • ⅓ cup + 1 tablespoon brown rice flour
  • ⅓ cup + 2 tablespoon tapioca starch *see note
  • 3 tablespoon ground flax seed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon gluten-free baking powder
Wet
  • ½ cup blackstrap molasses
  • ½ cup coconut sugar
  • ⅓ cup non-dairy milk – I used unsweetened almond milk
  • ¼ cup avocado oil
  • 3 tablespoon pumpkin puree
  • 3 tablespoon + 2 teaspoon egg whites or 1 egg, or 1 flax egg (1 tablespoon ground flax + 1 tablespoon water)
Instructions
  1. Preheat oven to 350F. Line a 8×8 square pan with parchment paper so that it’s draping off both sides. Set aside.
  2. Place all dry ingredients in a medium-sized bowl and whisk to combine. Set aside
  3. In a large bowl, combine all wet ingredients.
  4. Drop dry ingredients into wet and stir until just combined. The mix should be runny.
  5. Pour into prepared pan and bake in prepared oven for 40-45 minutes, or until a toothpick inserted comes out clean. Ours were perfect at the 43 minute mark.
  6. Allow to cool for 5-10 minutes before removing from the pan and placing it on a wire rack to cool.
Notes
I’m sure other starches would work in place of the tapioca starch. Like arrowroot or potato, although I have not tried it.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/10/gingerbread-brownies/