Allergy-friendly Brownie Recipe, another version

I seem to keep re-visiting the brownie thing, but hey, who cares??  Again, these have no wheat, soy, dairy, sugar or eggs.


Allergy-friendly Brownie Recipe, another version


Melt in a bowl in the microwave:


1 cup lard
4 squares (ounces) unsweetened chocolate


Stir in:


A dash of salt
1 cup fructose
2 teaspoons vanilla


Combine then add to the chocolate mixture:


1/4 cup ground flax seed with 2/3 cup hot water allowed to rest several minutes


Add and stir well:
1 1/2 cups non-wheat flour mixture
(1 cup broken walnuts, optional)


Spread the batter into a greased 9"x13"x2" baking pan.  Bake the brownies for about 30 minutes.  Do not overbake!!!


Enjoy!


cSharron Long and Adams Media all rights reserved

Wheat Free, Non Dairy, Egg Free, Sugar Free Brownies

Wheat Free, Gluten Free, Non Dairy, Egg Free Brownies -- the improved version

Believe it or not, it's true! We put non-dairy topping on them with some sugar-free syrup and took them to a banquet. We didn't feel deprived at all!

1/4 cup cornstarch*

1 cup water

1 cup cornflour (*or whatever flour you can use)

1/2 cup coconut oil, melted 

2 teaspoons vanilla

2/3 cup honey, agave nectar or corn syrup

24 packets Truvia (1 cup sugar sweetness equivalent)

3/4 cup cocoa powder

1 teaspoon salt

1 teaspoon baking powder 

1/2 cup chopped nuts (walnuts, pecans, etc.)

1/4 cup water

1/3 cup applesauce

Preheat the oven to 350F.

Combine the cornstarch and the 1 cup water in a small saucepan. Over medium heat, cook the mixture until it forms a paste. Set this aside to let it cool.

In mixing bowl combine the oil, vanilla and sweeteners. In another bowl, combine the cocoa powder, salt, baking powder and nuts. Add the dry ingredients to the wet ones, mixing well. Add the paste and the 1/4 cup water and the applesauce, stirring well.

Grease a 9"x9"x2" baking pan. Spread the batter in the pan and bake the brownies for about 30-45 minutes. Do not over bake them!

Blessings,

Sharron

c2010 Adams Media Corp., all rights reserved

Double Chocolate Black Bean Brownies

Double Chocolate Black Bean Brownies

I bumped into a recipe for black bean brownies on the internet a few months ago. I made them, and they were okay as written. You know me, though, always wanting to improve things! This is my take on that recipe.  My kids call them "Mommy's Beanie Brownies."

Preheat the oven to 325F.

Melt together over low heat in a small saucepan:

3 ounces (squares) unsweetened baking chocolate (not Baker's brand)

1/2 cup butter

When they are melted, remove them from the heat and allow the mixture to cool slightly.

Meanwhile, grind in a blender on low speed:

1/4 cup flax seeds to make 1/2 cup (or just use 1/2 cup flaxseed meal)

Pour the ground flax seeds into a small bowl and stir in:

8 packets Truvia sweetener

1/4 teaspoon sea salt

1 teaspoon cinnamon

Blend on low speed in a blender container for about 30 seconds:

1 - 18 ounce can black beans, rinsed and drained (yield about 1 1/4 cups)

1 1/2 teaspoons vanilla

2 tablespoons molasses (sorghum molasses if you are allergic to sugar)

1/3 cup agave nectar

Pour this mixture into a mixing bowl and mix in the flax seed and chocolate mixtures on medium speed.

Add and mix well:

2 eggs (or 2 tablespoons ground flax mixed with 6 tablespoons warm water)

Add, and mix until combined:

1/2 to 1 cup dark chocolate chips (sugar free chocolate chips)

1/2 to 1 cup broken walnut meats

They are really chunky with 1 cup each of the additions, not so much with 1/2 cup.

Pour the batter into a 9x9x2 square pan prepared with cooking oil spray and smooth the top. Bake the brownies at 325F for about 30 minutes, or until a knife inserted off-center comes out clean. You can serve these warm drizzled with cream for a "pudding cake" effect or chill them and they are almost like fudge.

Enjoy!

cSharron Long Author of Extreme Lo-Carb Cuisine, available where books are sold