Cooking with food intolerances

Brownies February 23, 2011

I’ve been trying for a while to make brownies that were safe for everyone. It was difficult without almond flour and without eggs (and gluten, and dairy, and soy, etc.). Next time I make it, I’m going to add some chopped walnuts on top.

1 c. cocoa

1/3 c. sorghum flour

1/3 c. brown rice flour

1 tsp. karaya gum

1 1/2 tsp. corn-free baking powder

1/2 tsp. sea salt

1 tsp. corn-free vanilla

3 flax-eggs

1 c. beet or cane sugar

1/3 c. canola oil

1/2 c. palm shortening

Mix all ingredients together. Pour into greased 9″ square pan. Bake in preheated 350F oven for 30 minutes.


2 Responses to “Brownies”

  1. Jacqueline Says:

    How did yours turn out? Did you ever try the recipe I came up with?

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