For the love of all things delicious.... make these brownies!!!
I had begun to think that I would never taste another brownie again - unless I wanted to double over in pain afterward. I stumbled across this recipe on the interwebs and had to modify it a bit to make fudgey fantastic brownies. They came together in a snap and the hardest part was waiting for them to cool!
Allergy Free Brownies
1/3 c brown rice flour
1/3 c white rice flour
1/3 c sorghum flour
1/4 tsp xanthan gum
1/2 c dark cocoa powder
1/2 tsp baking powder
pinch of salt
1/4 c oil
1/4 c brown rice syrup (or date syrup, if you have it)
1/4 c agave nectar
1/4 c maple syrup
1/4 c unsweetened apple sauce
1/4 c water
Preheat your oven to 350.
Line an 8x8 pan with parchment or foil.
Whisk dry ingredients together in one bowl.
In another bowl whisk together wet ingredients - it will be sticky but then smooth out.
Add wet to dry and combine with a spatula.
Pour into prepared pan and smooth out.
Bake for 25 minutes.
Let cool completely before cutting.
Notes:
You can use 1 c all purpose flour instead of the other flours and xanthan gum.
After I poured in the canola oil I realized that I should have tried it with coconut oil - let me know if you test it out with coconut oil before I get a chance to!
Now please excuse me while I go eat the rest of the pan, if there's any left... I wonder if I have an coconut milk ice cream in the freezer?
could you use whole wheat flour? or whole wheat pastry flour maybe?? these are almost clean...just not sure if white rice flour is allowed....
ReplyDeletehey tish. you could try - they might turn out too dense though... i would use all brown rice flour instead. :)
ReplyDeletehow important is the xanthan gum?? I don't want to have to buy a big thing of it...
ReplyDeleteOh I wouldn't try it without it... Your other option would be to use a flour blend that already has it - like the Namaste blend. I just came across another recipe that is similar. I'll email it to you, it might be better for you to try.
ReplyDelete