Tuesday, June 01, 2010


Light, yummy, rich – yet free of egg, oil, dairy, and wheat!

Palm shortening for baking pan
Brown rice flour for baking pan
1/4 cup brown rice flour, or white rice flour, or millet flour
1/4 cup soy-free vegan 100% cocoa powder
1/4 cup tapioca starch, or cornstarch, or arrowroot starch
2 tablespoons potato starch, or cornstarch, or arrowroot starch
1 tablespoon GF oat flour, or hazelnut meal, or almond meal, or garbanzo bean (chickpea) flour, or brown rice flour
1 tablespoon pure rice bran (Ener-G®), or GF oat flour, or garbanzo bean (chickpea) flour
2 teaspoons egg replacer powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum, or guar gum, or arrowroot starch
1/4 teaspoon sea salt
1/3 cup evaporated cane juice, or light brown sugar, or cane sugar, or granulated sweetener of choice (not stevia)
3/4 cup unsweetened applesauce (page 107), or pear sauce (page 115)
2 tablespoons water
1 teaspoon pure vanilla extract
1-1/2 cups soy-free vegan chocolate chips (Enjoy Life®)
  1. Place baking rack in third position; preheat oven to 350°F; using palm shortening heavily grease a 6" x 9" baking pan; dust lightly with brown rice flour; shake pan to coat evenly; tap out excess; set aside.
  2. In airtight container, combine brown rice flour, cocoa powder, tapioca starch, potato starch, GF oat flour, pure rice bran, egg replacer powder, baking powder, baking soda, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. In large bowl, beat together evaporated cane juice, unsweetened applesauce, water, and pure vanilla extract.
  4. Add dry ingredients; beat 3 minutes with hand mixer; beat in chocolate chips.
  5. Pour batter into prepared pan; spread evenly; smooth off top.
  6. Place into preheated 350°F oven; bake 25 – 30 minutes.
  7. Remove pan to wire cooling rack; cool in pan 5 minutes; turn out onto wire rack; cool completely.

Slice into desired shapes (for fun use a unique-shaped cookie-cutter – then you get to eat the scraps!).

Store wrapped tightly in plastic, or in airtight container up to 3 days.

To freeze: slice brownies, place on metal baking sheet, wrap tightly in plastic and freeze until solid, about 1 hour. Remove brownies to airtight container, freeze up to 1 month.

To thaw: place brownie on plate; leave at room temperature until soft enough to eat, or heat for a few seconds in a microwave, toaster oven, or preheated oven.

Servings: 24
Preheat: 350°F
Prep Time: 15 min
Cooking Time: 25 min

To use egg: omit egg replacer powder; omit water; beat 1 egg and incorporate during step 4.

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