Sunday, February 1, 2009

Wheat, Dairy, Egg and Gluten Free Chocolate-Fudge Brownies

This recipe for Chocolate Fudge Brownies contains no egg, wheat, gluten or dairy.
If chocolate is an allergy issue as well, you could try substituting carob for the cocoa.

1/2 cup rice flour
1/2 cup plain gluten-free flour (Orgran brand)
1/4 tsp baking powder
1/3 cup cocoa powder
1 1/4 cups caster sugar
2 tsps of Orgran No Egg mixed with 2 Tbs water, whisked
150 g Nuttelex (margarine)

Preheat oven to 180c. Grease a lamington tray (slab pan) and line with baking paper, allowing a 2cm overhang at both ends.
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted Nuttelex to flour mixture. Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven. Allow to cool in pan. Lift from pan. Cut into 12 squares.

Can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.
1 cup broken walnuts can also be added to dry ingredients, if desired.

Recipe adapted from superfood ideas magazine sept 2007
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