1 cup sorghum-corn flour blend
1 cup unsweetened cocoa powder (not Dutch processed)
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon xanthan gum
1/3 cup canola or vegetable oil
½ cup packed brown sugar
½ cup sugar
1 egg or ¼ cup egg substitute
1 teaspoon pure peppermint extract
1/3 cup hot peppermint tea or tea of your choice
Preheat oven to 350 degrees. Lightly coat an eight-inch square pan with non-stick spray. In a large bowl, combine sorghum-corn flour blend, cocoa, baking powder, salt and xanthan gum with hand mixer. Beat in oil, sugars, egg, peppermint extract and tea. Batter will be thick. Spread evenly on bottom of pan. Bake 20 to 25 minutes or until toothpick comes out clean when inserted in center. Cool and cut to serve. Makes 12.
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