By Carol Fenster, PhD
Nothing against apples, but the story of Adam and Eve would be a lot more compelling if chocolate were involved . . . like, maybe this wickedly dense and fudgy brownie? Serve it plain, dress it up with a dusting of powdered sugar, or slather it with fudge frosting.
1 cup boiling water
1 tablespoon ground flax meal
1 cup sorghum flour
1 cup oat flour*
1 cup dried cane juice
1/2 cup unsweetened cocoa powder (not Dutch)
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon xanthan gum
1/2 cup canola oil
2 teaspoons pure vanilla
1/2 cup chopped walnuts
1/2 cup chocolate chips
*Check with your physician before eating gluten-free oats
1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease the bottom of a 9-inch square nonstick (gray, not black) metal pan or line with parchment for easy removal.
2. In a small bowl, whisk together the boiling water and fl ax meal and let stand for 5 minutes. In a large mixing bowl, whisk together the sorghum fl our, oat flour, dried cane juice, cocoa, baking powder, baking soda, salt and xanthan gum. With an electric mixer on low speed, beat in the fl ax mixture, oil and vanilla until well blended. Stir in the walnuts and chocolate chips. Spread the batter evenly in the pan and smooth the top with a wet spatula.
3. Bake until a toothpick inserted in the center comes out almost clean, about 30 to 35 minutes. For a fudgy texture, do not overbake. Cool brownies completely in the pan on a wire rack. When cool, either cut the brownies into 16 pieces or invert the pan on a plate, discard the parchment paper from the bottom of the brownies, and invert onto a serving platter before cutting into 16 pieces.
Calories 260 Fat 13g Protein 4g Carbohydrates 36g Cholesterol 0mg Sodium 293mg Fiber 3g
Chocolate-Espresso Brownies: Stir 1/2 teaspoon instant espresso powder into the batter.
Chocolate-Peppermint Brownies: Stir 1 teaspoon peppermint extract into the batter and immediately after baking, sprinkle 1/2 cup chopped peppermint candies on top and lightly press in with your fingers.
Excerpted from 125 Vegetarian Gluten-free Recipes (Avery)
Photo courtesy The Recipe Drawer
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