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Saturday, December 20, 2008

Gluten Free Brownies/ dairy free


1/2 tbsp. ground flax seed
1-1/2 tbsp. hot water
3/4 cup lite silken tofu (firm), crumbled
1/2 cup water
3 /4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
1/2 cup brown rice flour
3/4 cup cornstarch
1 cup unbleached cane sugar
1/4 teaspoon baking powder
1/4 teaspoon salt (actually better with more salt!! perhaps 1/2 tsp or so)
1/4 to 1/2 cup chopped walnuts
4-5 ounces of Baker's Semi-sweet baking chocolate squares (or a dairy free brand--this has no milk but is manufactured on equipment that processes milk --great with GERMAN Baking Chocolate too)
Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.
Blend the tofu, water, cocoa powder, flax mixture, and vanilla extract until completely smooth.
Add 3 ounces (3 squares) of the chocolate grated.(or you can melt at 50 percent in the microwave just until soft.)
Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.
Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Be careful not to over cook.
After removing from the oven , while still hot, place 1-2 more squares of chocolate shredded on top of the brownies. As it melts, take a spatula type tool to spread the melted chocolate evenly over the surface.
Completely cool the brownies in the pan. Cut and serve. These are fudgy--more like fudge.

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