1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cocounut cooking spray
1. Preheat oven to 400 F. Prepare two baking sheets by lining them with parchment paper and a light coating of cooking spray.
2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.
3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits.
4. Bake for 15, or until the bottoms are golden brown. Serve warm with butter or jam.
*The biscuits are not super puffy. They also store well in the freezer.
Recipe from Domestifluff.
1/2 cup soaked dates (10- 12 dates)
1/2 cup all natural peanut butter
1/2 cup chickpeas, drained & rinsed (could also use black or white beans)
1/2 cup almond milk
1 Tbsp maple syrup
1 tbsp vanilla extract
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt
Peanut Butter Swirl
1/4 cup all natural peanut butter
1/4 cup navy beans, mashed
2 tbsp almond milk
1. Pre-heat oven to 350 degrees. Spray 8×8 baking pan with coconut oil.
2. Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5 minutes. Add peanut butter, beans, almond milk, maple syrup and vanilla to a food processor or blender, and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.
3. In a medium bowl mix together cocoa powder, baking soda and salt. Add the blended mixture and stir until combined.
4.Prepare the peanut butter swirl my adding the peanut butter, beans and almond milk to a food processor or blender and blend until smooth.
5.Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
6.Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
7.Bake for 45 minutes and let cool completely in the pan before cutting and serving.
Slightly Adapted from Whole Food Mommies blog
2 organic eggs
1/2 cup avocado oil
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 cup brown rice flour
1/2 cup cocoa powder
1 tsp baking soda
1.5 cups dark chocolate chunks
1 c chocolate chips
Pinch of salt
1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper and set aside.
2. In a safe microwave dish, over 45 second intervals and stirring the chocolate in between, melt chocolate chips. Set aside.
3. In a large mixing bowl with a wire whisk, add the eggs, sugar, and oil and beat until combine. Add the vanilla and melted chocolate and beat constantly while you add it.
4. Add the flour, baking soda, salt and cocoa powder, and the remaining chocolate chunks and combine. You can start mixing with a spatula.
5. With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart. Bake for 9-10 minutes. Cool cookies on a wire rack and store in an air tight container.
Adapted from Eat Good 4 Life Blog