Allergy-friendly brownies

Ingredients

1 cup of Harmless Flour Mix (see below)

2/3 cup unsweetened cocoa powder

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon Xanthan gum
  • 1/3 cup Spectrum Shortening
  • 1/2 cup packed dark brown sugar (melted)
  • 1/2 cup granulated sugar
  • 2 teaspoon Ener G egg replacer powder
  • 2 teaspoon gluten-free vanilla extract
  • 2/3 cup hot water

Harmless Flour Mix:

  • 1 cup sorghum flour
  • 1 cup brown rice
  • 1 cup sweet potato flour
  • 1 cup potato starch
  • 1 cup tapioca flour
  • 1 cup sweet rice flour

Harmless Chocolate Icing (optional):

  • 1 cup Spectrum shortening
  • 4 tablespoon water
  • 1 teaspoon gluten-free vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 pound confectioners’ sugar

Directions

  • Preheat oven to 350 degrees. Prepare 8-inch square non-stick baking pan with parchment paper.
  • In mixing bowl, combine flour mix, cocoa, baking powder, salt and Xanthan gum. Set aside.
  • In large mixer bowl, beat shortening, sugar, egg powder and vanilla with electric mixer on medium speed until well blended.
  • With mixer on low speed, add dry ingredients. Spread batter in prepared pan with wet spatula.
  • Bake for 25 minutes. Cool brownies before cutting.

Directions for icing

  • Dissolve salt and vanilla in water and set aside.
  • Using an electric mixer, beat shortening for one minute. Add water to mixture slowly until mixed. Add sugar in small batches until all sugar is combined.
  • If icing is too stiff, add water until icing is smooth enough to spread.
- Advertisement -

LATEST STORIES

Why Are Some Kids Leaders and Others Followers?

And which one is your child?

Learn How History Matters at the Chicago History Museum

Brough to you by Chicago History Museum.

Skydeck Chicago Family Guide

See their new interactive museum!

Family Neighborhood Guide: Long Grove

Explore this charming little town.


- Advertisement -