Peppermint Brookie Pies - gluten free, dairy free
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
0.5 teaspoon
bittersweet chocolate
2 ounces
candy canes
2
evaporated cane sugar
1 cup
plus 1 tablespoon evaporated cane sugar
1.25 cup
cocoa powder
0.33333334 cup
egg whites
3 large
eggs
3 large
peppermint flavor
0.25 teaspoon
kosher salt
0.5 teaspoon
palm shortening
0.5 cup
rice flour
0.5 cup
semi-sweet chocolate
4 ounces
sorghum flour
0.25 cup
tapioca starch
0.25 cup
vanilla paste
2 teaspoons
plus 1 tablespoon water
0.25 cup
ground espresso
1 teaspoon
Cooking in Steps
-
1Preheat 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
semisweet chocolate
baking powder
vanilla paste
cocoa powder
shortening
chocolate
espresso
cookies
all purpose flour
sugar
water
egg
salt
sauce pan
whisk
bowl
oven -
2Whisk the melted chocolate into the sugar/egg mixture.
chocolate
sugar
egg
whisk -
3Add 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
baking paper
baking sheet
oven
whisk
