Peppermint Brookie Pies - gluten free, dairy free

Peppermint Brookie Pies - gluten free, dairy free

  Ready in : 45 mins

Peppermint Brookie Pies - gluten free, dairy free is a dessert that serves 16. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 237 calories. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. A mixture of rice flour, tapioca starch, candy canes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so outstanding.

Ingredients

aluminum free baking powder

aluminum free baking powder

0.5 teaspoon

bittersweet chocolate

bittersweet chocolate

2 ounces

candy canes

candy canes

2

evaporated cane sugar

evaporated cane sugar

1 cup

plus 1 tablespoon evaporated cane sugar

plus 1 tablespoon evaporated cane sugar

1.25 cup

cocoa powder

cocoa powder

0.33333334 cup

egg whites

egg whites

3 large

eggs

eggs

3 large

peppermint flavor

peppermint flavor

0.25 teaspoon

kosher salt

kosher salt

0.5 teaspoon

palm shortening

palm shortening

0.5 cup

rice flour

rice flour

0.5 cup

semi-sweet chocolate

semi-sweet chocolate

4 ounces

sorghum flour

sorghum flour

0.25 cup

tapioca starch

tapioca starch

0.25 cup

vanilla paste

vanilla paste

2 teaspoons

plus 1 tablespoon water

plus 1 tablespoon water

0.25 cup

ground espresso

ground espresso

1 teaspoon

Cooking in Steps

  1. 1
    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.

    bittersweet chocolate

    bittersweet chocolate

    semisweet chocolate

    semisweet chocolate

    baking powder

    baking powder

    vanilla paste

    vanilla paste

    cocoa powder

    cocoa powder

    shortening

    shortening

    chocolate

    chocolate

    espresso

    espresso

    cookies

    cookies

    all purpose flour

    all purpose flour

    sugar

    sugar

    water

    water

    egg

    egg

    salt

    salt

    sauce pan
    sauce pan
    whisk
    whisk
    bowl
    bowl
    oven
    oven
  2. 2
    Whisk the melted chocolate into the sugar/egg mixture.

    chocolate

    chocolate

    sugar

    sugar

    egg

    egg

    whisk
    whisk
  3. 3
    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.

    all purpose flour

    all purpose flour

    baking paper
    baking paper
    baking sheet
    baking sheet
    oven
    oven
    whisk
    whisk