Sweet Sunday: Aquafaba Cranberry Brownies

Sweet Sunday is the new segment on Allerlicious for all things delicious and sweet! Posts every now and then on Sundays 😉

Baking was by far my favorite time spent in the kitchen before all of our allergies appeared, and I’m working my way back to a set of dessert recipes – allergen-free this time around.
Virtually all my baked foods contained eggs, and since I found out about aquafaba (the liquid from bean cans – learn all about it at aquafaba.com) I’ve been baking again after a break of two and a half years.
I like to reduce my aquafaba, i.e. I boil the drained bean liquid down to about 50% its original amount. It needs to then cool down until it reaches an egg white-like viscosity, and baking can commence!

And to start this sweet treats series, here’s a fantastic holiday brownie recipe: rich goodness your toddler will love to sample all the way from the cocoa powder to licking the bowl. And as there are no raw eggs, they can safely indulge 🙂
The cranberries add a nice tangy touch to the chocolatey delight, reminiscent of a cherry flavor. It does go well with whipped cream, if you eat dairy or coconut. Enjoy!

Aquafaba Cranberry Brownies

  • Servings: 9 small or 4 large squares
  • Print

Ingredients

  • 2/3 cup rice flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup canola oil
  • 1/2 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 cup brown sugar
  • 6 TBsp reduced aquafaba
  • 3/4 cup chopped cranberries

Directions

  1. Mix the rice flour, baking powder, and salt. Set aside.
  2. Mix the cocoa powder with the oil and vanilla extract. Set aside.
  3. Beat the aquafaba with a handheld mixer for about 2 minutes. Add sugar slowly while continuing to mix, then beat another 1 minute.
  4. Add the cocoa oil mix to the aquafaba until homogeneous.
  5. Add the flour, mix until just combined.
  6. Fold in cranberries.
  7. Spread into greased 8×8 inch baking dish.
  8. Bake at 350F for about 40 minutes, until an inserted toothpick comes out mostly clean.

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