Remember Gwyneth’s Healthy Brownie Cakes from back in July? Well, apparently Alicia SIlverstone has a similar coffee/brownie recipe hidden on a photo-less page of The Kind Diet. [Am I the only one who cooks the recipes with pictures first?] Alicia’s version calls for brown rice flour which, thanks to recent dabbling in the gluten-free world, I have plenty of [note: the brownies themselves are not gluten-free]. Add in some sinfully sweet chocolate/raspberry coffee [Coffee & Tea Exchange], maple syrup instead of maple sugar, frosting instead of glaze & now your brownies taste more like moist & delicious cupcakes!
whole wheat pastry flour spelt flour
3/4 c brown rice flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 c
maple sugar maple syrup
3/4 c So Delicious coconut milk [I used only 1/4 c to balance the moisture from the syrup]
3/4 c brewed coffee of your choice [chocolate raspberry if you want the long recipe title]
canola oil applesauce
Preheat oven to 325 F. Grease muffin tins for cupcakes, a baking pan for brownies.
Sift together the dry ingredients in a large bowl.
In a smaller bowl, combine the wet ingredients.
[Allow the coffee to cool first to avoid runny batter.]
Add wet ingredients to dry & stir until combined & smooth.
Pour batter into pan. Bake for 35-30 minutes or until toothpick comes out clean.
Frosting Ingredients [also from The Kind Diet]
1/2 c Earth Balance butter
1/2 c agave nectar
2 tsp vanilla extract
1/3 c unsweetened cocoa powder
1/2 c soy milk powder *
[*I didn’t have this, but tried a few tbsp of flour instead…it didn’t make much of a difference. Ultimately, what worked was simply placing the frosting in the fridge for a few hours to let it thicken up a bit.]
Using a mixer, cream butter & agave together until smooth.
Add vanilla & cocoa powder slowly while continuing to mix.
[If you have it] add soy milk powder and beat until fluffy & smooth.