Friday, April 27, 2012

Fudgie Brownies - Gluten Free, Rice Free, Corn Free


This is our favorite gluten free, rice free, dairy free, corn free, egg free brownie.
I adapted this brownie recipe from Living Without .
It is a fudgey delicious brownie!

Ingredients:
1 cup packed, soft pitted dates
Warm water
1/3 cup vegetable shortening
2/3 cup honey
2/3 cup sorghum flour
1/4 cup of arrowroot starch or potato starch
2/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp guar gum 
1/2 tsp salt
1 cup pumpkin puree
4 tsp vanilla extract

Directions:
In a bowl place pitted dates.  Pour in enough warm water to cover the dates by an inch and let soak for at least 2 hours.  Drain the dates.
Preheat the oven to 350˚F.
Line a 9x11 inch pan or a 11x13 inch pan (depending on how thick you want your brownies) with parchment paper.
In a microwave safe dish, add chocolate chips and shortening.  
Melt and 30 second intervals, and stir until the shortening and chips are melted and smooth.  Stir in honey.

In a medium bowl, whisk together flour, starch, cocoa powder, baking powder, gum and salt until combined.

 In a food processor or blender, place dates, pumpkin puree, and vanilla extract.  Process until smooth and creamy.  Scrap down if you need to.

Add the chocolate, honey, shortening mixture to processor or blender and blend again.
Add the this chocolate mixture to the flour.  Mix together until all the ingredients are wet.  Don't over mix.  Batter will be considerably thick.

Scoop batter into prepared pan.  Smooth the top with a damp spatula
I couldn't resist throwing in some nuts.  I love nuts in my brownies.


Bake for 20- 24 minutes.  Do not over bake.  Keep an eye on the brownies as they cook and test with a toothpick inserted into the center of the brownies.  When the toothpick comes out clean, they are ready.
Let cool completely.  They brownie will firm up.
Lift brownies out of the pan, cut and serve.
Super Yummy!

1 comment:

  1. THANK you for this blog! I made the brownies today (oops, forgot the honey) and they still tasted good. I just drizzled some honey on the outside of each one before serving. I substituted maple syrup for vanilla.

    Our family allergies include: casein, gluten, corn, rice, dyes, fish, shellfish, beets, carrots, vanilla, nutmeg, almonds, cashews, peanuts, filberts, coconut, hmmm...I'm sure I'm leaving something out.

    This blog is a blessing to me! Thanks again!

    ReplyDelete