Breakfast Brownies - Gluten-Free

Eighteen servings

Need a quick on-the-go breakfast treat? Here’s a moist and satisfying brownie hearty enough for breakfast and lovely for afternoon tea.

ingredients

Whisk together dry ingredients:
1/2 cup sorghum or rice flour
1/2 cup gluten-free oat flour
1/2 cup buckwheat flour
1/2 cup tapioca starch
1 1/3 cup certified gluten-free oats
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 2/3 cups organic light brown sugar
In a large measuring cup blend:
2/3 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:
1/2 cup raisins, dried cherries or cranberries
2/3 cup semi-sweet chocolate chips, or chopped nuts, if you prefer

directions

See full recipe on Karina’s Kitchen »

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.

Source: Karina’s Kitchen