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