from Karina’s Kitchen: Gluten-Free Recipes, by Karina Allrich
Quinoa flakes give these breakfast treats a texture that is a cross between a blondie bar and a breakfast bar. We add mini dark chocolate chips to ours because we like the flavor combo of quinoa and chocolate. And if you like nuts, you could also add chopped pecans or walnuts.
Preheat the oven to 350 degrees F. Line a 11×13-inch baking pan with lightly greased parchment.
In a mixing bowl, whisk together the dry ingredients:
1 cup sorghum flour
1/2 cup Organic Quinoa Flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar
In a large measuring cup blend:
2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder
Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.
Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water
Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]
Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.
1/2 cup golden raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts
Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set – about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly. Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 brownies.
Recipe ©2005-2009 Karina Allrich
For many more delicious recipes like this one visit Karina’s Kitchen: Gluten-Free Recipes