Need a quick on-the-go breakfast treat? Here’s a moist and satisfying brownie hearty enough for breakfast and lovely for afternoon tea.
Whisk together dry ingredients:
½ cup sorghum or rice flour
½ cup gluten-free oat flour
½ cup buckwheat flour
½ cup tapioca starch
1⅓ cup certified gluten-free oats
1 teaspoon xanthan gum
¾ teaspoon sea salt
1 teaspoon baking soda
1½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon allspice
1⅔ cups organic light brown sugar
In a large measuring cup blend:
⅔ cup light olive oil
2 tablespoons molasses
2 teaspoons good vanilla extract
Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.
Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water
Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.
Now add:
½ cup raisins, dried cherries or cranberries
⅔ cup semi-sweet chocolate chips, or chopped nuts, if you prefer
If you prefer using eggs: Beat two large organic happy eggs and omit the egg replacement formula. If the batter appears too wet, add a tablespoon of rice flour.
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