Gingerbread Brownies

September 7, 2011 by Leanne Vogel August 25, 2017

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

• 1/3 cup + 1 tablespoon white rice flour
• 1/3 cup + 1 tablespoon brown rice flour
• 1/3 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

• 1/2 cup blackstrap molasses
• 1/2 cup coconut sugar
• 1/3 cup non-dairy milk – I used unsweetened almond milk
• 1/4 cup grape seed oil – see note
• 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.

Other light tasting oils would work as a replacement to the grapeseed oil.

Nutrition Information Per Serving