Guest guest Posted August 30, 2005 Report Share Posted August 30, 2005 Hello, all, After discovering that Bob's Red Mill's GF brownie mix was over $6 at my local grocery store, I've decided to ask for help: Could someone please share a brownie recipe? My preference would be for one that's baked in an 9x13 " pan, and used cocoa powder instead of melted chocolate. But those are preferences. The scary part is our " laundry list " of allergens: gluten, dairy, eggs, yeast (to include peanuts, mushrooms and pistachios), soy (lecithin in chocolate is ok), vanilla, almonds, apples, oranges, grapes, peaches, plums and dates. Thank you so much! Tree Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2005 Report Share Posted August 30, 2005 Hey Tree Well you do offer a challenge, but not an impossibility. Ingredients 2 c white beet sugar dash salt 1 1/4 c GF baking mix (blend of protein flour and starches) 1/2 c pear sauce plus 1/2 c flax seed gel (do not strain) 1/4 c potato flour (not starch) 2 t GF vanilla 1/2 c cocoa 1/2 c honey or light corn syrup 2 c vegan margarine or 1 c coconut butter and 2/3 c oil 1 c walnuts or pecans (optional) Directions Melt margarine in a 9 x 12-inch pan in a 350 degree oven. Remove pan from oven. Mix dry ingredients well. Add honey or syrup, vanilla and eggs to the dry ingredients. Mix well but do not over-mix. Add melted margarine and blend well. Pour batter into a well-greased pan. Place pan on top shelf of oven and bake at 375 degrees for 35 to 40 minutes. Let brownies cool. Frost if desired, then cut and refrigerate. After 24 hours in the refrigerator, the moisture spreads evenly throughout the brownie. NB from BL: I find that it is just as easy to let the liquids (honey or corn syrup, pear sauce) sit with the flours for several hours before baking. This allows them to soak up the moisture before baking and therefore the end product does not need to sit for a day before young eager palates can devour them. If you want to replace the white sugar, because of candida, be sure to replace the bulk of the sugar as well as the sweetness. For example, if you use stevia, 1/3 tsp - 1/2 tsp will be sufficient and so you have nearly 2 cups of bulk to replace. Bon appetite HTH BL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2005 Report Share Posted August 30, 2005 Tree wrote: >>>> After discovering that Bob's Red Mill's GF brownie mix was over $6 at my local grocery store, I've decided to ask for help. Gluten free mixes can be SO expensive! I use the Bob's Red Mill bread mix (adapt the recipe on the label; works well with flax seed gel instead of eggs; soy instead of dairy; etc.). At some stores it is more than $5.00 per package. Yikes! Fortuanately I've found a store that sells it by the case (4 packages per case; they are small) for $3.17 each package. Since the store is not in the town where we live, I buy three or four cases at as time and store the bread mixes in the freezer until we use them. It pays to shop around, but sometimes it sure can be a pain! I guess that some stores don't buy in enough volume to get the mixes as a good price and then they always have to add their mark-up. ~ LaDonna ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2005 Report Share Posted August 31, 2005 We have these recipes in the files that should fit your requirements. I haven't tried any of them so I can't tell you how well they work : - Carob Brownies (sub cocoa and leave out the vanilla) - Chocolate Brownies (SF) (recipe BL just posted) - Wheat Free Chocolate Brownies (or Carob) (SF) (omit vanilla) - Zucchini Chocolate-Brownies Recipe (SF) (tray size 9 x9 " )(omit vanilla) , Tree <FlyingMonkeyBeadworks@c...> wrote: > Hello, all, > > After discovering that Bob's Red Mill's GF brownie mix was over $6 at > my local grocery store, I've decided to ask for help: > > Could someone please share a brownie recipe? My preference would be for > one that's baked in an 9x13 " pan, and used cocoa powder instead of > melted chocolate. But those are preferences. > > The scary part is our " laundry list " of allergens: > gluten, dairy, eggs, yeast (to include peanuts, mushrooms and > pistachios), soy (lecithin in chocolate is ok), vanilla, almonds, > apples, oranges, grapes, peaches, plums and dates. > > Thank you so much! > > Tree Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2005 Report Share Posted August 31, 2005 This is my favorite brownie recipe. I pack it with protein (pureed chichickpeas) or a mixture of chickpeas, zuchinni and applesauce for all-in-one snack. I swear they love it. Sometimes I stir chocolate chips in it for a treat. Let me know what you think. Robin in MO Brownies Dry ingredients (can mix ahead of time) 2 C. Four Flour Mix 1/3 c. Cocoa 1-1/2 t. baking soda 1 t. salt 1 cup sugar Wet Ingredients ¾ C. Oil 2 C. Pureed Zucchini (chickpeas, canned pears, canned pumpkin, etc) 2 t. vanilla (opt) Mix all ingredients well. Pour into oiled 9 x 13 pan. Bake 350 for 30 minutes. , Tree <FlyingMonkeyBeadworks@c...> wrote: > Hello, all, > > After discovering that Bob's Red Mill's GF brownie mix was over $6 at > my local grocery store, I've decided to ask for help: > > Could someone please share a brownie recipe? My preference would be for > one that's baked in an 9x13 " pan, and used cocoa powder instead of > melted chocolate. But those are preferences. > > The scary part is our " laundry list " of allergens: > gluten, dairy, eggs, yeast (to include peanuts, mushrooms and > pistachios), soy (lecithin in chocolate is ok), vanilla, almonds, > apples, oranges, grapes, peaches, plums and dates. > > Thank you so much! > > Tree Quote Link to comment Share on other sites More sharing options...
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