Cooking with food intolerances

Brownies! June 9, 2011

I often crave brownies, and I can make brownies gluten, dairy, soy, and corn free, but they would still had eggs.  And my son wouldn’t be able to have them if they had eggs. And I’ve seen recipes online that use almond flour, but again, my son can’t have almonds either. I’ve been working on this one for a while, tweaking here and there so that they were fudgy but not oily (the first stab at it was definitely oily). I’ll try to get a picture tomorrow, but tonight I’ve cut 4 brownies but none of them were good enough for a picture, so I just had to eat them!

3 flax eggs

1 c. beet or cane sugar

1/3 c. canola oil

1 1/4 c. sorghum flour

1/3 c. cocoa

1 tsp. corn-free baking powder

1/2 tsp. sea salt

2 tsp. corn-free vanilla extract

1/2 c. chopped walnuts (optional)

Mix all ingredients except walnuts (if you’re using). Spread in greased 9″ x 9″ pan.  Sprinkle chopped nuts on top (if using). Bake at 350F for 25 minutes. Let cool before eating (if you can).


2 Responses to “Brownies!”

  1. Connie Ferguson Says:

    I can have eggs so would substituting the same amt work, if not what’s the amt of eggs I should use when u call for flax or chia egg? Thanks!!

  2. Kathy Brown Says:

    Yes, you can replace any of the flax/chia eggs with real eggs if you can have them.

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