Well, I tried and I failed. That is my story and I am sticking with it. About a year ago, I decided to divide my blogging time with two blogs: one just for gluten free foods and this one for everything else. I found that I wasn’t cut out for that much online time. So, I am back to just one blog and you will find that there is a mix of gluten-free and regular food here from now on. As a “welcome back to sanity” celebration, I am starting this week off with Gluten Free Peanut Butter Brownie Bites (I’m using the term “sanity” lightly, of course).
This recipe was approved by my gluten-eaters, but I will put regular substitutions in the recipe below. [Most of my recipes from here on out will have something like that in the notes so they can be switched from gluten free to regular, or vice versa.] It’s also egg-free and can be dairy-free if you use dairy-free chocolate chips. If you have a peanut allergy, use sunflower butter. Skadoosh! This is an allergy free home run recipe!
Gluten-Free Peanut Butter Brownie Bites
Author: Frugal Antics of a Harried Homemaker
- 2 cups gluten-free all-purpose flour
- 2½ tsp gluten-free baking powder
- ½ tsp xanthan gum
- ½ tsp salt
- ½ cup grapeseed oil
- ½ cup applesauce
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup smooth peanut butter
- 1 cup chocolate chips
- Whisk together dry ingredients in a large mixing bowl.
- In a smaller bowl, mix the oil, applesauce, maple syrup and vanilla.
- Add the wet ingredients to the dry.
- Stir to mix well.
- Mix in the peanut butter.
- Fold in the chocolate chips.
- Spoon the dough into prepared mini muffin tins (makes about 3 dozen).
- Bake in a preheated 325 degree oven for 20 minutes.
- Empty tins out onto a wire baking rack and let cool.
To make these “normally,” use regular all-purpose flour and omit the xanthan gum.
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