Cooking with food intolerances

Brownies January 12, 2011

No, I still haven’t figured out how to make one without eggs and without almond flour, but I haven’t given up yet! (here is the egg-free/almond-free version)

4 eggs

2 c. safe sugar

1 c. canola oil

1 c. sorghum flour

1/2 c. tapioca starch

1/2 c. cocoa

1 tsp. corn-free baking powder

1 tsp. sea salt

2 tsp. corn-free vanilla

2 c. chopped nuts (optional)

Beat all ingredients together, except nuts (if using). Pour batter into greased 9″x13″ glass pan. Spread chopped nuts on top. Bake at 350F for 32 minutes. Let cool before cutting.


One Response to “Brownies”

  1. Heidi Says:

    These brownies are divine!

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