Breakfast Brownies - Gluten-Free

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