| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cookies, Gluten-free, Milk-free |
16 |
Brownies |
INGREDIENTS
| 1/3 |
c |
Unsweetened cocoa powder |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Frozen egg substitute (thawed) -OR-… Eggs |
| 1 1/2 |
ts |
Alcohol free vanilla OR- vanilla powder |
| 1 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Rice flour |
| 1/4 |
c |
Brown rice flour |
| 1/2 |
c |
Chopped walnuts |
|
|
Confectioners' sugar |
INSTRUCTIONS
GARNISH (OPTIONAL
Combine cocoa and oil together in small bowl until blended. Whisk egg
substitute and vanilla 1 minute in large bowl; whisk in sugar, baking
powder and salt. Stir in cocoa mixture, rice flour, brown rice flour and
nuts. Pour mixture into lightly greased 8-inch square pan. Bake in 350
degree F. oven 20 to 25 minutes, or until wooden pick inserted in center
comes out clean. Cool brownies in pan on wire rack. Dust with
confectioners' sugar, if desired. Cut into 16 squares.
Each brownie provides:
* 146 calories
* 2 g. protein
* 7 g. fat
* 19 g. carbohydrate
* 1 g. dietary fiber
* 0 mg. cholesterol
* 62 mg. sodium
Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip
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