Not long ago a friend directed me to a new self-published cookbook called Mommy and Me Gluten-Free: Stories and Recipes to Inspire You. The author’s story had been featured in the March 2010 edition of GuidePosts. Intrigued by the cute concept, and the fact that all of the recipes in this little gem are made without dairy, eggs, and gluten, I sent an inquiry. I thought perhaps the authors would like to share a recipe with our dairy-free (and many gluten-free) audience. They happily emailed over a fantastic recipe for Chocolate Cake Brownies with an accompanying Chocolate Sauce.
This recipe (below) is egg-free, dairy-free, and gluten-free, and should you wish to make it vegan, I see no reason why you couldn’t substitute light agave nectar for the honey with equally delicious results …
- Canola spray
- ¾ cup organic canola oil
- ¾ cup honey (or agave nectar for vegan)
- 1-1/4 cups organic rice milk
- ¼ cup flaxseed meal
- 2 teaspoons vanilla
- 1-1/2 cups organic brown rice flour
- ½ cup organic amaranth flour
- 1 cup organic cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup organic walnuts, finely minced (omit for nut-free)
- ½ cup chocolate baking chips
- Preheat oven to 350°F. Grease 9×13-inch pan with canola spray.
- In a large mixing bowl, combine oil, honey, rice milk, flaxseed, and vanilla (add in order), and mix for 2 minutes on medium high speed.
- Gradually blend in brown rice flour, amaranth flour, and cocoa powder (add in order), and mix on medium speed, scraping bowl occasionally.
- Add baking soda, salt, and baking powder (in order), and mix on medium high speed for 1 minute.
- Stir in walnuts and chocolate chips.
- Pour into prepared pan and bake for 18 to 20 minutes. Cool for 1 hour.
Recipe from the cookbook, Mommy and Me Gluten-Free
Our Family’s Homemade Chocolate Syrup
¾ cup semi-sweet chocolate baking chips (Enjoy Life)
¼ cup rice milk (Rice Dream)
Place baking chips in double boiler. When chips are melted, turn off stove top and add ¼ cup rice milk.