I have tried to avoid all of the common allergens from these brownies. This recipe has been made with millet meal (which is a gluten free grain flour that has a slightly bitter undertone) but chick pea flour or brown or white rice flour works equally well. I make a small batch for myself as otherwise I end up eating it all - the ingredients below will make 8 medium sized brownie squares which will easily keep for 2-3 days in an air tight container.
You will need the following:
1/2 cup of gluten free flour (millet/ rice/chick pea flour or shop bought gluten free all purpose flour)
1/2 cup of soft brown sugar
1/4 of pure cacao powder
2 heaped teaspoons of egg replacer powder
1/4 rice bran oil
1/4 cup rice milk
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla extract
Method
Mix all the dry ingredients in a bowl (including the egg replacer powder). In another large bowl mix the oil, rice milk and vanilla extract and then gradually add the dry ingredients. Mix well and transfer into a small baking tray/ foil container. I often use a lined loaf tin - this allows the brownies to rise a bit but they do sink when cool.
Place in a pre heated oven (175C) for 18-20 minutes. Cool in the oven for about 10 minutes and cut into squares while still warm. Dust with icing sugar or cacao powder and enjoy with a cup of coffee or as a desert with berries and vegan custard or chocolate sauce.
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