We recently discovered my oldest blessing is intolerant to gluten. I’ll fill you in some of the details later, but for now I’m experimenting with converting some of our favorite recipes to gluten free versions. We have had great success with our favorite brownie recipe. In fact, we have made these brownies for several social functions and no one suspected they were gluten free!
Gluten Free Brownies
1/2 cup butter or coconut oil, melted
3/4 cup evaporated cane juice
1 tsp gluten free vanilla
2 eggs
1/2 cup Pamela’s Ultimate Baking and Pancake Mix, 4-Pound Bags (Pack of 3)
1/3 cup natural cocoa
1/3 tsp aluminum free baking powder
1/4 tsp sea salt
Optional variations:
- After spreading batter, drop about 6-8 teaspoons of all natural peanut butter on top of batter and swirl with a knife.
- Add 1/2 cup all natural chocolate chips, white chocolate chips or peanut butter chips, or nuts.
- Add fruit like cherries or raspberries instead of or in addition to nuts.
- Top with homemade chocolate icing, frozen yogurt, or ice cream.
Preheat oven to 350. Stir together butter or coconut oil, sugar and vanilla. Add eggs and beat well. Stir together dry ingredients and add to egg mixture. Stir in nuts or other options. Spread batter into greased 9-inch pain. Bake for 20-25 minutes.
Here’s a link to more recipes, especially for clean eating!
Mandy