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Breakfast Brownies - Gluten-Free

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

See full recipe on Karina's Kitchen
Breakfast Brownies - Gluten-Free
notes:

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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