Peppermint brookie pies - gluten free, dairy free
Gluten-free, dairy-free Peppermint Brookie Pies, perfect for Christmas events, take 45 minutes to make and cover 4% of your daily vitamins and minerals. A great choice for those following a gluten-free, dairy-free, and FODMAP-friendly diet.
Ingredients
tapioca flour
0.5 tsps
bittersweet chocolate
2 ounces
candy canes
2
cane sugar
1 cup
cocoa powder
0.33 cup
egg whites
3 large
free range eggs
3 large
dave's vanilla and coffee syrup
0.25 tsps
kosher salt
0.5 tsps
palm shortening
0.5 cup
sorghum flour
0.25 cup
vanilla bean paste
2 tsps
water
0.25 cup
ground espresso
1 tsp
Method
- Preheat oven to 375 F.For the pies:Fill a medium saucepan (relatively the same size as the bowl) about 1/3 full with water and set over medium heat.In a medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate and shortening.When the water simmers, place the bowl of chocolate and shortening over the simmering water and lower the heat. Make sure your bowl does not touch the simmering water. The more you stir the shinier your cookies will be.When the chocolate and shortening has melted, remove the bowl from the heat; stir to assure it's completely mixed. Set aside to cool a few minutes.Meanwhile, in another bowl, whisk together the sugar, eggs, vanilla paste, and espresso. Set aside.In another bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
- Whisk the melted chocolate into the sugar/egg mixture.
- Add the flour mixture, whisk. Only whisk until blended, over-mixing can affect the texture of the pies.Line 2 baking sheets with parchment paper, no need to grease the paper.Drop a heaping tablespoon of batter (keeping the shapes as round as possible) onto the baking sheets. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
Nutrition:
Carbs
42 g
Fat
6 g
Protein
3 g
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