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?
