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. Users who liked this recipe also liked Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Crock Pot Peppermint Fudge:, and Skinny Double Chocolate Muffins-Vegan, Gluten Free, Dairy Free, Egg Free and Refined Sugar Free.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 teaspoon aluminum free baking powder
- 2 ounces bittersweet chocolate
- 2 candy canes
- 1 cup evaporated cane sugar
- 1.25 cup plus 1 tablespoon evaporated cane sugar
- 0.33333334 cup cocoa powder
- 3 large egg whites
- 3 large eggs
- 0.25 teaspoon peppermint flavor
- 0.5 teaspoon kosher salt
- 0.5 cup palm shortening
- 0.5 cup rice flour
- 4 ounces semi-sweet chocolate
- 0.25 cup sorghum flour
- 0.25 cup tapioca starch
- 2 teaspoons vanilla paste
- 0.25 cup plus 1 tablespoon water
- 1 teaspoon ground espresso
Instructions
- 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.
- 2
Whisk the melted chocolate into the sugar/egg mixture.
- 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.