Recipe Talk

Brownies

Martha Stewart's show

Makes about 5 dozen mini brownies

Note: This recipe is free of wheat, gluten, dairy, casein, and eggs.

1/2 cup canola oil, plus more for pans

3/4 cup plus 2 tablespoons garbanzo and fava bean flour

1/4 cup potato starch

2 tablespoons arrowroot

1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon xanthan gum

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup store-bought unsweetened applesauce

2 tablespoons pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan gluten-free chocolate chips, such as Tropical Source

1. Preheat oven to 325degrees. Brush 3 dozen mini-muffin pans with oil; set aside.

2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.

3. Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.

Note: Recipe from Babycakes NYC

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Cinnamon Toasties

Serves about 10

Note: This recipe is free of wheat, gluten, dairy, nuts, casein, soy, and eggs.

1/2 cup canola oil, plus more for pan

1 cup garbanzo and fava bean flour

1/2 cup potato starch

1/4 cup arrowroot

1 1/4 cups unrefined sugar

2 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

2 tablespoons ground cinnamon

1/3 cup store-bought unsweetened applesauce

1. Preheat oven to 325degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.

2. In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.

3. In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined. Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.

4. Transfer to oven and bake about 20 minutes. Brush top of loaf with oil and continue baking until golden brown, about 15 minutes. Let cool completely on a wire rack before unmolding.

Note: Recipe from Babycakes NYC

Pickled Corn

1 c. sugar

1/2 c. honey

2 c. vinegar

1 1/2 c. water

1 tsp. salt

1 tsp. celery seed

1/2 tsp. mustard seed

1 medium onion, sliced thin

4 ears fresh sweet corn, cut

in 1-inch pieces

In a large saucepan, combine sugar, honey, vinegar, water, salt, celery seed, mustard seed and onion. Bring to boiling; boil 2 minutes. Add corn pieces. Cover and simmer 5 minutes or until corn is tender. Remove from heat. Cool to room temperature. Refrigerate until well chilled.

Corn Relish

8 c. raw corn, cut from cob

3 c. chopped onions

1/2 c. chopped green pepper

1/2 c. sweet red pepper, chopped

3/4 c. packed brown sugar

1/2 c. white corn syrup

7 tsp. salt

1 Tbsp. dry mustard

3 c. cider vinegar

Mix all ingredients thoroughly. Cover and boil for 15 minutes, stirring often. Pour into clean hot pint jars, leaving 1/2-inch headroom. Process in a boiling water bath for 15 minutes. Remove jars, complete seals if necessary. Yields 4 to 5 pints.