Babycakes Allergan Free Brownie Bites

I was discussing food allergies with in kids last night over dinner with friends and was trying to remember the name of the lady who taped a similar segment on Martha Stewart who had a vegan bakery and then I found it: Babycakes

She described common substitutes:

•Cow's milk can be substituted part-for-part by rice milk or soy milk
•Instead of eggs, you can use 3 tablespoons of applesauce for each egg
•You can substitute sugar with agave nectar, which comes from a cactus and can be found in your organic supermarket
•Use 2/3 cup agave nectar per 1 cup of sugar

And even better, I found one of her brownie recipes online:

Allergen-Free Brownies
1/2 cup canola oil, plus more for pans
3/4 cup plus 2 tablespoons garbanzo and fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1 cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1/2 cup brewed coffee or hot water
2 cups vegan gluten-free chocolate chips, such as Tropical Source

DIRECTIONS

Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
Place 1 tablespoon batter into each prepared muffin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.