This is my favorite scratch recipe for brownies that makes a 13x9 pan! It is found in The Healthy Gluten-Free Life by Tammy Gredicott. Go check out her website for more recipes by her!
Dry ingredients: 1/3 C sorghum flour 1/2 C teff flour 1/4 C potato starch 1/3 C tapioca starch 1/2 C cocoa powder 1 tsp xanthan gum 1/2 tsp baking soda 1/2 tsp salt Wet Ingredients: 1/3 C butter 1/3 C coconut oil 1 1/4 evaporated cane juice** ( I use regular granulated sugar and it turns out just fine) 2 tsp vanilla extract 1 C warm water Optional add-ins: *3/4 C chocolate Chips of your choice *1/2 C chopped walnuts or pecans with the Chocolate Chips *Add nuts and min marshmallows to the batter before baking for a rocky road brownie *Frost with chocolate or vanilla butter cream Frosting 1. Preheat oven to 350°. Grease 9x13 inch baking pan 2. Mix together softened butter, oil, and sugar until combined. Add Vanilla. 3. In another bowl mix together the dry ingredients 4. Alternate adding dry ingredients and warm water into the bowl with the wet ingredents until both are used. Batter should be very think. Make sure it is completely mixed together. 5. Stir in Chocolate chips 6. Spread batter into prepared pan. 7. Bake for 25 minutes. 8. Cool completely in pan before cutting. ** Sugar Note: for cakier brownies cut the sugar by 1/4-1/2 C. For a fudgier, crispy top brownie add an extra 1/4-1/2 C sugar. You can replace the sugar altogether with 1 C maple sugar or 3/4 honey, but the texture and flavor won't be the same.
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![]() Check out this perfect summer time bar from Real Sustenance for Blueberry Lemon Bars! I added some white chocolate chips for added sweetness. When I made it I ended up adding a littler more milk than it calls for, but it still turned out alright! ![]() We first found this recipe from The Gluten Free Spouse. 1 Cup of ground oats 1 C of oats (whole) 1/4 C cornstarch (or arrowroot) 1/2 C brown rice flour 1 t. xanthan gum 1/2 t ground cinnamon 4 T flax seed meal 6 T water 1/2 C salted butter (1 stick) (you can also replace part of butter with Applesauce) 3/4 C brown sugar 1/4 C honey 1 t vanilla extract 1 C of chopped walnuts (or pecans) 1/2 C pumpkin seeds- chopped 1/2 C sunflower seeds 1/2 cup of Chocolate chips 1/2 C mixture of dried fruit (raisins, cranberries, blueberries, cherries) ***another options*** 1/2 stick butter instead of 1 stickbutter 1/2 C pumpkin 1/2 t. pumpkin pie spice Preheat oven to 350° F and line a baking sheet that has sides to it with parchment paper that is a littler bigger than the baking sheet. Start by mixing 2 T of flax seed meal with 6 T of water in a small bowl. Set aside to get "goopy". Next make sure you have your oats processed to a fine meal. Measure out all the flours, starches, oats, 2 T of flax seed meal ( dry), xantham gum, and the cinnamon together. In a stand mixer bowl, cream together the brown sugar and the butter. Add the flax seed meal/water mixture, the vanilla extract and the honey. Once that is thoroughly creamed together, add in the flour/oats mixture and blend together. Then add the nuts. Then the seeds and chocolate chips. Spoon out the batter on to the pan. Using a spatula, press the mixture smoothly into the pan evenly. Bake for 25 minutes at 350°. Remove from oven and turn upside down onto another sheet of parchment paper to cut and cool. Cut the bars in to a small bars. Makes about 20 bars. ![]() 3 C of oat flour - to make grind oats in a blender about 1/4 cup at a time. 1 t baking soda 1/2 t salt 1t cinnamon 3/4 Cup canned pumpkin 1/2 t baking powder 1/4 c oil 1/4 cup applesauce 1 1/4 cup sugar 1 T vanilla 1/2 Chocolate Chips 1. Preheat the oven to 375°F and lightly oil a 9x13 inch baking pan 2. In a medium Bowl whisk together flour, baking soda, salt, and cinnamon and set aside. 3. In a Large bowl, combine pumpkin with baking powder. Add oil, sugar, and vanilla. Stir to combine. 4. Mix dry ingredients into wet ingredients, one half at a time, and stir to combine. mix in chocolate chips. 5. Pour batter into pan, and fill pan evenly. Bake 18 minutes, and cool completel |
AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
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