Breakfast Brownies
Source of Recipe
Gluten Free Godess
Recipe Introduction
These breakfast treats are mucho delicious. Seriously.
Preheat the oven to 350 degrees F. Line and lightly grease an 11x13-inch baking pan (I line mine with parchment).
List of Ingredients
1/2 cup brown rice flour or sorghum flour
1/2 cup gluten-free oat flour [I used Lara's Oats flour, certified gluten-free; if you prefer, use rice or sorghum flour instead]
1/2 cup quinoa flour
1/2 cup tapioca starch or potato starch
1 1/3 cup rolled oats [I use Lara's or Bob's Red Mill Certified Gluten-Free Rolled Oats - Gluten-Free]
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 or maple syrup
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
Whip the egg replacer ingredients till foamy. [If you are adding eggs instead, beat two free-range organic large eggs; and omit the egg replacement formula. If the batter appears too wet, add a tablespoon of rice flour.]
Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.
Now add:
1/2 cup raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts
Recipe
Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 25 minutes (my brownies cooked in 22 minutes). Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 brownies.
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