Chewy Cupcake Brownies - GFCF - 1 point
Chewy Cupcake Brownies can be made GLUTEN FREE and CASEIN FREE - GFCF
3/4 cup buckwheat flour (and it was fine!)
1/2 cup unpacked brown sugar, firmly packed
1 Tbsp unpacked brown sugar, firmly packed
3 Tbsp unsweetened cocoa
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup water
1/4 cup unsweetened applesauce
1/2 tsp vinegar, cider
1 1/2 tsp margarine, melted ( I use Coconut Oil now)
1/2 tsp vanilla extract
1. Preheat oven to 350°F.
2. In a bowl, stir together buckwheat flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water
mixture over flour mixture and stir until batter is smooth.
3. Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake
comes out clean, 18 to 20 minutes.
4. Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.
Serves | 12
POINTS per serving | 1
Hello All –
For those on a gluten free, casein free GFCF diet, I created this recipe! We made it quite alot when my Dr. had me on an “Inflammation Diet” without gluten, milk and a whole lot of other things I love! While waiting for my NT cookbook to come in, I made up a batch of these Chewy Cupcake Brownies, an old Weight Watchers recipe I had loved, for only 1 point apiece, with SG buckwheat flour, which I am allowed to have. They were more dense, more chocolatey with the buckwheat but not bad. They are not as good as a fudgy brownie, Texas Sheet Cake, or some of the other more decadent brownie type treats –but it sure is better than nothing! I have made these for several years and they are a kid favorite, done up in cupcake papers! This is probably not as healthy as you are hoping for….but they are chocolate!
LisaB!