Babycake'S Gluten-Free Vegan Brownies

• 1/2 cup canola oil, plus more for pans
• 3/4 cup garfava flour (blend of fava and garbanzo flours)
• 2 tablespoons garfava flour (additional)
• 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 unsweetened applesauce
• 2 tablespoons pure vanilla extract
• 1/2 cup brewed coffee or 1/2 cup hot water
• 2 cups vegan gluten-free chocolate chips (such as Tropical Source or Enjoy Life)

1. Preheat oven to 325u0b0. Grease three 12-muffin mini-muffin pans with oil.
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.
3. 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.
4. Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.

canola oil, garfava flour, garfava flour, potato starch, arrowroot, unrefined sugar, baking powder, baking soda, xanthan gum, salt, cocoa, unsweetened applesauce, vanilla, coffee, chocolate chips

Taken from www.food.com/recipe/babycakes-gluten-free-vegan-brownies-206403 (may not work)