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Gluten-free Two Minute Mug Brownie

Brownies and cakes you mix in a mug and microwave in a minute are saving peoples’ sweet teeth around the world — it occurred to me that a gluten-free variation would be simple, particularly a version of this mug brownie, which is eaten straight from the mug, and so doesn’t require much in the way of structure. I gave it a spin with a number of gluten-free flours – quinoa, oat, brown rice and a gluten-free blend I picked up in bulk at the natural foods store. Who needs gluten, anyway?

Use unsweetened cocoa powder — it has much more chocolate flavor than sweetened drink mixes like powdered Quick.

Stir together your flour, brown sugar, cocoa and a pinch of salt. A fork works.

Stir in the oil and milk or coffee — I use the dregs of my morning cup.

Stir it together — you’ll have a thick, chocolatey paste.

Microwave it for a minute — if you have a powerful microwave check it after 30 seconds, but 60 should do it. It’ll be done when it’s puffed and springy to the touch, but still a little gooey when you stick your fork in it — like any good brownie should be.

This one is made with oat flour (if you do use oat flour, check that it’s gluten-free/uncontaminated) — I love the nuttiness it adds.

Gluten-free Two-Minute Mug Brownie

Adapted from Instructables.com

1/4 cup gluten-free oat flour, quinoa flour, or a gluten-free flour blend
1/4 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
Pinch salt
2 Tbsp canola or other mild vegetable oil
2 Tbsp milk, coffee or water

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) — it will be done when it’s springy on top but still a bit gooey — like the very best brownie. Eat warm.

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