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A Cake Brownie With No Corn and No Wheat

This recipe was a big hit with family and friends!

Corn-Free and Wheat-Free Nutty Cake Brownie

 

2 Cups Almond Flour

¼ Cup Amaranth Flour

½ Cup Unsweetened Cocoa Powder

½ Tsp. Sea Salt

1 Tsp. Baking Soda

½ Cup Honey (Raw with no additives)

3 Large Eggs

1 Tbsp. Alcohol-free Vanilla

½ Cup Pumpkin Puree

¼ Cup Walnut Oil

1 Cup Walnuts *If desired

 

Preheat the oven to 350 degrees. Grease a 13” x 9” baking pan. Combine all dry ingredients in a large mixing bowl. Scramble eggs and vanilla together in a smaller mixing bowl. Pour the oil then the honey into a glass measuring cup. Add both containers of liquid ingredients with the dry ingredients and mix with a spoon till smooth (You may need to smooth out a few lumps with your spoon). Mix in the pumpkin puree and nuts. Pour into the baking pan, push it up to the edge, and flatten out the top. Bake for 30 minutes or until tooth pick inserted in center comes out clean (Keep an eye on it if you bake it longer or it will burn quickly).

 

**Alternate recipe ideas: Add 1 Cup of chunks of dark chocolate; Add frosting of your choice; Add more of the following ingredients: ¼ Cup Honey, ¼ Cup Pumpkin, ½ Cup Oil and add 1 less egg for a moister brownie.

© Lyn Watson

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Adapting recipes

I was in need of something chocolate, so I scoured the cookbooks I have for the right recipe, but as always, I could not use all the ingredients in the recipe I landed on. I have tried adapting the same recipe in two different ways within the last couple of days.

The recipe called for agave and vanilla extract. Extract is made with alcohol and that is derived from corn – so that item is Out. The agave is something I tried in other recipes and was not too thrilled, so I decided to use honey instead.

My first attempt was very sweet and I cooked it just a tiny bit too long, but it turned out to be a good brownie consistency. Encouraged by that I came up with a new recipe and I love it! It is perfect cake brownie consistency, not too sweet, is good as is, but I will be adding to the recipe soon. I have already had two thumbs up on this one.

More on this later.

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