Monday, March 14, 2011

Brownies For My Little Brownie: gluten free, dairy free, egg free and nut free

In the land of clouds and rain, there lives a sweet little Girl Scout Brownie. Like all good Girl Scouts, her time came to sell those famously delicious Girl Scout Cookies, with her darling Brownie troop. Thin Mints she loves so very much, but they do NOT love her! For this sweet little Girl Scout Brownie has cow's milk issues in such an annoying way that no Girl Scout cookie shall she eat. So there she sat, outside a coffee shop, and she sold those delicious cookies. She sold them, and sold them, but never ever ate them! 

Once all of those cookies were sold (mainly to that large group of cyclists), then it was time to go home. The sweet little Girl Scout Brownie was happy that all of the cookies were sold, but so very sad that she didn't get a treat for herself. Her brother was also sad that he couldn't have any of those yummy cookies because he can't have wheat. In honor of my little Brownie, I decided to make some brownies that the whole family could enjoy.

Brownies: gluten free, dairy free, egg free and nut free
1 cup Gluten Free flour (or 3/4 cup sorghum plus 1/4 cup tapioca flour)
3/4 cup unsweetened coco powder
½ teaspoon fine sea salt
1/4 teaspoon baking soda
¼ cup Earth Balance or oil of choice
½ cup coconut milk or other dairy free milk
1/2 cup apple sauce or other fruit puree such as banana
1 cup organic unrefined sugar or sweetener of choice
2 tablespoon vanilla
Enjoy Life Chocolate Chips or broken up favorite chocolate bar such as Theo's.
powdered sugar to sprinkle on top

Preheat oven to 350 degrees
Combine all the dry ingredients in a bowl with a whisk.
In the mixer, first put sugar and Earth Balance and vanilla. Turn on medium to high for a few minutes to cream the two ingredients together.
Add in applesauce and rice milk and mix until well combined.
With the mixer on low, slowly add the dry ingredients to combine with the
wet in the mixer.
Mix in chocolate chips or chocolate chunks (optional)
Scoop batter into a 9x9 Pyrex (sprayed with cooking spray) or into muffin tins.
Bake at 350 or 30 - 40 minutes or until a toothpick comes out somewhat clean. Brownies are supposed to be a little gooey.
Allow to cool.

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